About This Dish
A deeply comforting dish of shredded msemen bread soaked in a rich lentil and chicken broth flavored with fenugreek, the defining spice that gives rfissa its unmistakable aroma. This is Morocco's quintessential postpartum dish, traditionally prepared for new mothers because fenugreek is believed to stimulate milk production and promote recovery. The shredded bread absorbs the spiced broth and becomes a porridge-like base for the tender chicken. Rfissa is also served at celebrations and family gatherings, and its warm, nourishing character makes it perfect cold-weather comfort food.
Ingredients
- 1 Whole chicken, quartered
- 1 cup Brown lentils
- 6 Msemen or trid sheets
- 2 Onions, chopped
- 2 tbsp Fenugreek seeds
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1 tsp Ras el hanout
- 3 tbsp Olive oil
- 1 bunch each Fresh cilantro and parsley
- to taste Salt and pepper
Instructions
- 1
Soak fenugreek seeds in water for 2 hours to reduce bitterness.
- 2
Cook chicken with onions, saffron, ginger, ras el hanout, herbs, oil, salt, and pepper in water for 1 hour.
- 3
Add lentils and drained fenugreek. Cook 30 more minutes until lentils are soft.
- 4
Tear msemen into pieces and arrange on a serving platter.
- 5
Ladle the lentil broth over the bread until it is soaked through.
- 6
Place chicken on top. Serve with more broth on the side.
Tips & Tricks
- Soaking fenugreek is essential to mellow its bitter edge.
- The bread should be thoroughly soaked — almost porridge-like.
- Trid (thin pastry sheets) is the traditional bread used, but msemen works well.