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Moroccan Chicken Rfissa – Trid with Chicken and Lentils

Rfissa is a cherished Moroccan dish, deeply rooted in tradition and often prepared for special occasions or to comfort those recovering from illness. This flavorful stew features tender chicken, aromatic spices, and hearty lentils, all served atop shredded msemen or trid pastry, which soaks up the rich broth. The dish is infused with Ras el Hanout, saffron, and fenugreek, creating a deeply fragrant and nourishing meal. While traditionally made with homemade trid, modern adaptations allow for the use of msemen, paratha, or even torn bread for convenience. The slow simmering process ensures the flavors meld beautifully, resulting in a dish that is both rustic and refined. Rfissa is meant to be enjoyed communally, bringing people together around a shared platter, where each bite is infused with warmth and tradition.

Main | Moroccan | Egg-Free | Halal | Nut-Free | Shellfish-Free | Soy-Free | Chicken Stew | Pot | Stovetop | Chicken | Fenugreek | Lentil | Ras el Hanout | Marinating | Simmering | Steaming | Family Gathering | Festive | Overnight | Slow
Time to complete

Prep

6h

Cook

2h

Wait

6h

Total

14h

Ingredients (Makes 6 portions)
  • 1 large chicken (quartered or left whole)
  • 3 large onions, thinly sliced
  • 120 ml (½ cup) olive oil
  • 15 g (1 tbsp) salt
  • 15 g (1 tbsp) black pepper
  • 22 g (1½ tbsp) ground ginger
  • 15 g (1 tbsp) Ras el Hanout (or 22 g (1½ tbsp) msakhen)
  • 7 g (1½ tsp) turmeric
  • 100 g (½ cup) uncooked green or brown lentils
  • 60 g (4 tbsp) fenugreek seeds, soaked overnight and drained
  • 7 g (1½ tsp) saffron threads, gently heated and crumbled
  • 1 handful fresh cilantro, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 1.1 L (4½ cups) water
  • 7 g (1½ tsp) smen (Moroccan preserved butter)
  • 1½ batches msemen, shredded (or trid pastry)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 15
  • Carbohydrates: 12
  • Fiber: 3
Directions

Preparing the Msemen

  • 1. Make and shred msemen ahead of time. Tear into bite-sized pieces while hot off the griddle. Store in a plastic bag once cooled. If prepared more than a day in advance, freeze until needed.

Soaking the Lentils and Fenugreek

  • 2. The night before (or at least six hours before cooking), soak the fenugreek seeds and lentils separately in cold water. Drain before use. If needed, a quick soak method can be used by pouring boiling water over them and letting them sit for an hour or two.

Marinating the Chicken

  • 3. Mix the chicken with onions, olive oil, salt, pepper, ginger, turmeric, saffron, and Ras el Hanout in a heavy-bottomed pot. Stir to coat well, cover, and refrigerate for at least six hours or overnight.

Cooking the Chicken

  • 4. Place the pot over medium heat and cook, covered, stirring occasionally for 15–20 minutes until a rich sauce forms.

Simmering the Stew

  • 5. For free-range chicken: Add drained fenugreek seeds, parsley, cilantro, and water. Cover and simmer over medium-low heat for 1 hour. Add drained lentils and continue cooking for another hour, ensuring ample broth remains.
  • 6. For factory-raised chicken: Add drained lentils, fenugreek seeds, parsley, cilantro, and water. Simmer, covered, over medium-low heat for 1 hour until lentils are tender and chicken is fully cooked. Adjust broth consistency as needed.

Finishing the Dish

  • 7. Taste the broth for salt, then add smen, swirling to incorporate. Optionally, brown the chicken under a broiler for a few minutes to crisp the skin.

Serving

  • 8. Steam shredded msemen in a couscoussier for 10 minutes until hot and tender. Arrange on a large serving dish, place chicken on top, and distribute lentils, onions, and most of the broth over it. Serve with extra broth on the side.

Enjoying Rfissa

  • 9. Traditionally enjoyed communally, eaten by hand or with a spoon from a shared platter.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare the stew in a slow cooker for a hands-off approach, cooking on low for 6–8 hours.

Alternative Proteins

  • Substitute chicken with lamb or beef for a different take on the dish.

Bold Flavor Enhancements

  • Increase the Ras el Hanout for a more pronounced spice blend or add a cinnamon stick for subtle sweetness.

Complementary Flavor Pairings

  • Serve with a side of preserved lemons or harissa for an extra layer of flavor.

Cooking Tips

  • Monitor the broth level during cooking and add water as needed to maintain a rich, flavorful sauce.

Healthier Variations

  • Use skinless chicken for a lower-fat version. Replace msemen with whole-grain flatbread for added fiber.

Preparation Tips

  • For best flavor, marinate the chicken overnight. If short on time, let it sit for at least six hours.

Seasonal Tweaks

  • Add root vegetables like carrots or turnips in winter for a heartier dish.

Serving Tips

  • Steaming the msemen before serving ensures it absorbs the broth properly and remains tender.