Ingredients for Rfissa Moroccan Chicken With Lentils
- Whole Chickens
- 1 large chopped onion
- 2 tbsp olive oil
- 1 tsp ginger
- Ras El Hanout Spice Mix
- to taste
- Black Pepper
- Unbleached Flour
- Sugar
- Water
- Oil
- Onions
- 1 tsp turmeric
- Saffron
- Parsley
- Canola Oil
- 2 tbsp smen (or substitute with clarified butter)
- Fenugreek Seeds
- Dry Lentils
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How to Make Rfissa Moroccan Chicken With Lentils
- In a large pot or tagine, brown 1.5 lbs of bone-in, skin-on chicken thighs in 2 tbsp olive oil over medium-high heat. Season generously with salt, pepper, and 1 tsp turmeric.
- Add 1 large chopped onion, 2 cloves minced garlic, and 1 tsp ginger to the pot. Cook until softened, about 5 minutes.
- Stir in 1 cup brown or green lentils, 1 cup chopped carrots, 1 cup chopped tomatoes (fresh or canned), 4 cups chicken broth, and 1 tsp cumin. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and the lentils are tender.
- While the stew simmers, prepare the rfiissa bread. You'll need approximately 6-8 large pieces of unleavened bread (e.g., Moroccan Msemen or similar). Lightly toast or fry them until slightly crispy, then crumble them coarsely.
- Once the chicken and lentils are cooked, shred the chicken and set aside. Remove about 1/2 cup of the cooking liquid and set aside.
- In a separate bowl, whisk together 2 tbsp of smen (or substitute with clarified butter), 1 tbsp of harissa paste (optional, for extra spice), and the reserved 1/2 cup of cooking liquid.
- Gently combine the shredded chicken, lentils, and crumbled bread into the main pot. Pour the smen mixture over the top and stir gently to combine.
- Serve immediately in a large communal dish. Enjoy with your right hand, tearing off pieces of the bread and scooping up the delicious stew!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
18g
Fat
32g
Carbs
35g
