Moroccan
Rfissa
Moroccan chicken, lentil and shredded flatbread feast
Moroccan spiced chicken and lentils spooned over shredded trid pastry with fenugreek and saffron.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Rfissa
Ingredients
Main
Method
- 1
Cook the onions, chicken, spices, coriander and olive oil until the chicken begins to colour.
- 2
Add water and soaked fenugreek and braise until the chicken is tender.
- 3
Add lentils and simmer until cooked, keeping plenty of aromatic broth.
- 4
Steam or warm the shredded trid, pile it on a platter and moisten generously with broth.
- 5
Top with lentils, onions and chicken and serve immediately.
Rfissa is a Moroccan celebratory dish of chicken, lentils and fenugreek served over shredded layered flatbread.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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