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Rfissa

Name: Rfissa
Total time: 2h
Yield: 6 servings
Cuisine: Morocco
Ingredients: 1 whole chicken, jointed; 1 cup brown lentils; 3 onions; 3 tbsp fenugreek seeds; 1 tbsp ras el hanout; 1 tsp ginger; Saffron; Msemen or day-old bread; Olive oil

Fez postpartum classic — chicken and lentils fragrant with fenugreek and ras el hanout, ladled over torn msemen and day-old bread.

2h 6 servings Medium

Ingredients

• 1 whole chicken, jointed
• 1 cup brown lentils
• 3 onions
• 3 tbsp fenugreek seeds
• 1 tbsp ras el hanout
• 1 tsp ginger
• Saffron
• Msemen or day-old bread
• Olive oil

Method

Step 1 of 425%

Soak fenugreek 30 min.

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1
Soak fenugreek 30 min.
2
Simmer chicken with onion, spices, drained fenugreek and lentils in 1.5 L water 1 h.
3
Reduce sauce until glossy.
4
Tear msemen into a platter; ladle chicken and sauce over; scatter fenugreek.