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Rifissa (Chicken and Lentil Stew)

Rifissa (Chicken and Lentil Stew) is a traditional Moroccan recipe for a classic stew of chicken in a lentil base flavoured with fenugreek that's served on a bed of shredded flatbread. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Chicken and Lentil Stew (Rifissa).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+30 minutes resting)

Serves:

8–10

Rating: 4.5 star rating

Tags : Spice RecipesChicken RecipesFowl RecipesBread RecipesMorocco Recipes

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Method:

Clean the chicken pieces well. If you have a whole chicken, cut it into 4-6 serving pieces.

In a large heavy-based pan, heat up the olive oil on medium heat. Add the chopped onions and garlic, sauté them until they’re soft and golden.

Stir in your spices — ginger, turmeric, cumin, coriander, cinnamon, salt, and black pepper. Add the saffron now if you're using it. Mix everything thoroughly and let the spices cook for a minute or two, just until they release their fragrance.

Place the chicken pieces into the pot and stir to coat evenly with the spice mixture. Let them brown slightly on all sides.

Drain the soaked lentils and fenugreek seeds then add to the stew. (These two ingredients give the rifissa its distinct texture and flavour.)

Pour in enough water to cover the chicken and lentils. Add the tied-up bunch of coriander and parsley, and bring everything to a simmer.

Cover the pot and let everything simmer for about 45 minutes to an hour. The chicken should be tender and falling off the bone, and the lentils should be fully cooked.

Once the chicken is done, add the smen (if using) and let it melt into the stock. Taste and adjust the seasoning if needed. Set the pot aside, but keep it warm.

Now prepare the Mseman flatbread according to the recipe. Once all your msemen are done, shred them by hand into bite-sized pieces. You’ll use these as the base for the chicken stew.

On a large serving platter, arrange the shredded msemen in a generous layer. This is going to soak up all the delicious stock from the stew.

Arrange the chicken pieces on top of the msemen, making sure they’re spread out evenly.

Now, ladle that rich lentil and fenugreek stock all over the chicken and msemen. You want enough stock to moisten the bread, but not drown it. The msemen will soak up all the flavours.

Garnish with some extra fresh coriander if you like, and serve the rfissa piping hot.