Moroccan · Main Dishes
Chicken Rfissa with Lentils
A variation on the traditional new-mother's dish rfissa, this version stretches the fenugreek-scented chicken broth with lentils, adding heartiness and body while keeping the shredded msemen or trid layers that soak everything up.
- Prep
- 25 min
- Cook
- 80 min
- Total
- 105 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 1 whole chicken, jointed
- 200 g brown lentils, rinsed
- 2 onions, sliced
- 1 tbsp fenugreek seeds, soaked
- Pinch saffron, 1 tsp ginger, 1 tsp turmeric
- 3 tbsp olive oil and a knob of butter
- 6–8 shredded msemen or torn flatbread, to serve
Method
- 1
Brown the chicken
Warm the oil and butter and brown the chicken pieces lightly. Remove and set aside.
- 2
Build the broth
In the same pot, soften the onions, then add saffron, ginger, turmeric and the soaked fenugreek seeds.
- 3
Simmer
Return the chicken to the pot with the lentils and 1.2 litres water. Cover and simmer 50–60 minutes until the chicken is tender and lentils are soft.
- 4
Reduce
Remove the chicken, shred half of it, and let the broth reduce slightly for 10 minutes.
- 5
Assemble
Arrange torn or shredded flatbread on a large platter, ladle the lentil broth generously over it to soak in, and top with the chicken.
- 6
Serve
Serve hot, allowing the bread to soften fully in the broth before eating.
Chef's tips
- Soak the fenugreek seeds for a few hours beforehand to soften their bitterness and unlock their aroma.
- The bread needs time to fully absorb the broth — let the dish rest for 5–10 minutes before serving.
Frequently asked questions
Why is rfissa traditionally served to new mothers?
Fenugreek is believed in Moroccan tradition to support milk production and recovery after childbirth, making this warming dish a customary gift to new mothers.