Meat & PoultryDifficulty: medium
Rfissa (Chicken over Shredded Msemen with Lentils)
Morocco's comfort dish: steamed shredded flatbread soaked in fenugreek-scented broth with chicken and lentils.
30
Prep Time
90
Cook Time
6
Servings
Ingredients
Instructions
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1Simmer the chicken with the fenugreek, half the ras el hanout, turmeric, ginger, onions, salt and pepper in enough water to cover, 45 minutes.
2Cook the lentils separately until tender.
3Melt the butter over the shredded msemen and steam them 10 minutes to soften.
4Mound the msemen on a wide platter, top with lentils and the chicken, and ladle the broth over everything. Serve hot.
Chef's Tip
- Soaked fenugreek loses its bitterness and gives the broth its signature depth — do not skip the soak.
More tips ↓Show less ↑
- Shred the msemen and steam it with butter; the layered pastry absorbs broth without collapsing.
- Assemble just before serving: the msemen drinks the broth best while hot.
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