Moroccan Chicken Rfissa - Trid Pastry With Chicken, Lentils, and Fenugreek
A Moroccan rfissa features chicken, onions, and lentils with fenugreek, traditionally served over shredded msemen or trid pastry.
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Instructions
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Soak fenugreek seeds in water for several hours or overnight; drain before use.
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If using a regular chicken, soak lentils for a few hours.
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In a large pot, combine chicken with onions, olive oil, salt, pepper, ginger, turmeric, and ras el hanout; marinate covered for several hours or overnight.
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Prepare and shred msemen or trid pastry into bite-size pieces.
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Cook the marinated chicken in the pot over medium heat, covered, for 15-20 minutes until a rich sauce forms.
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If using free-range chicken: Add drained fenugreek, saffron, parsley, cilantro, and 4-5 cups water. Simmer covered for 1 hour. Then add lentils and cook another hour or until tender, adding water as needed.
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If using regular chicken: Add drained lentils, fenugreek, saffron, parsley, cilantro, and 3-4 cups water. Simmer covered for 1 hour or until chicken and lentils are tender, adding water as needed.
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Adjust broth seasoning and stir in smen.
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Optionally, remove chicken and broil for a few minutes to crisp the skin.
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Shortly before serving, heat water in a couscoussier.
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Steam shredded msemen in the steamer basket for 10 minutes until heated through.
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Arrange msemen on a large serving dish, top with chicken, then distribute most of the broth, onions, and lentils.
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Reserve additional broth and optionally tied fenugreek on the side.