Making Moroccan Rfissa with chicken is a traditional Moroccan cooking method

 Making Moroccan Rfissa with chicken is a traditional Moroccan cooking method.
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Rfissa is a popular Moroccan dish, especially during winter, often served with chicken, lentils, and fenugreek. It's a favorite because it's frequently eaten in winter for warmth and because of its nutritional benefits, including vitamins and other nutrients. The diverse spices used in this delicious dish make it a staple, bringing families together. Anyone visiting Morocco loves Rfissa for its wonderful taste and the variety of ingredients.

The ingredients we will provide in this article are good, excellent, and tried-and-tested; they will give you a delicious dish for the family. Enjoy this recipe and have a different experience.

First method of operation

Ingredient	Quantity / Amount
Chicken	1 large chicken
Flour	1 kg (for the dough)
Onions	3 large onions
Lentils	2.5 cups
Fenugreek	1.5 cup
Garlic	8 cloves
Olive Oil	1 small cup
Vegetable Oil	1 cup
Smen (Clarified Butter)	1/5 tablespoon
Salt & Black Pepper	1 teaspoon
Ras el Hanout	1 teaspoon
Turmeric	1/3 teaspoon
Saffron	1 teaspoon
Herbs	Coriander and Parsley
Ginger	1/1 teaspoon
Liquid	Water (as needed)

The method

We gradually mix the flour with water and salt until we get small balls, then coat them with a little oil.

Place the first ball of dough, press it down, and brush it with oil. Repeat the process with the second ball. Then, place them on top of each other and stick them together to form a single shape. Prepare a frying pan, grease it with oil, and heat it well. Place the dough discs in the pan and cook until golden brown on both sides, ensuring they are well-cooked. Repeat this process with all the dough.

We also take the chicken and then add the special seasoning mix of onions, spices, and other seasonings. We add ghee, oil, and garlic, coating it well, then place it in the refrigerator for at least an hour and ten minutes or two hours. Then we take a pot, place it on the stove, add the marinated chicken, and sauté it over the heat. We add a little water and let it simmer over low heat, stirring everything. We also add fenugreek and a little of the other ingredients mentioned in the recipe, along with two heads of garlic, which are important for the flavor. We add the spices, salt, ghee, and extra virgin olive oil, and cook the chicken and other ingredients together until done.

To serve, crumble the msemen we prepared earlier into a dish. Then, place the chicken on top, followed by the fenugreek and lentils. After the lentils, add the broth, adding a little or a lot as desired. Enjoy! This is traditional Moroccan Rfissa.

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