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Meat, Maghreb and Middle East

Chicken and lentil rfissa

Rfissa is a Moroccan dish of chicken simmered with fenugreek and ras el hanout, served with lentils over shredded msemen that soak up the broth. Made for 4 people, it takes 1 hour 20 minutes, has a medium difficulty, and costs about €3.00 per person. Success comes down to a well spiced broth and msemen that are soaked through but not soggy.

Tonight I'm making rfissa, chicken simmered with fenugreek and lentils, served over shredded msemen that soak up all the broth.

Chicken and lentil rfissa
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Rfissa pairs tender simmered chicken with the slight bitterness of fenugreek, rounded out by ras el hanout and a pinch of saffron. The lentils give the broth body, and the shredded msemen act like a fragrant sponge that changes texture through the meal, soft in the center and slightly crisp at the edges.

This is a Sunday dish, or a weeknight one when you have a little extra time, great for guests or for gathering the family around one shared pot. The spiced broth feels especially comforting in fall and winter, and the lentils turn it into a full meal eaten straight from the communal dish.

The ingredients

4 people

Butcher

  • Chicken thighs 6

Frozen foods

  • Msemen 8

Pantry

  • Green lentilsoften in the pantry 200 g
  • Fenugreek seeds 1 tbsp
  • Ras el hanoutoften in the pantry 2 tsp
  • Ground gingeroften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 3
  • Garlic 3 cloves

Allergens Gluten

The step by step recipe

  1. Brown the chicken thighs in the pot with the oil, then add the sliced onions, garlic, spices, salt and pepper. 15 min

    Let the onions color a little, they add depth to the broth.

  2. Pour in 1.5 liters of water, add the fenugreek and let simmer covered. 30 min

    Fenugreek is strong, one tablespoon is enough, it brings a delicate bitterness.

  3. Add the rinsed lentils and continue cooking until tender. 25 min

    Salt only at the end of cooking, the lentils stay more tender that way.

  4. Warm the msemen in the oven, then shred them into small pieces in a large serving dish. 5 min

    If you don't have msemen, thick wheat flatbreads work too.

  5. Place the chicken over the msemen, spoon over the lentils and hot broth, and serve right away.

    Pour the broth in several additions, the flatbread should be soaked through but not drowned.

Our tips to get it right

  • Soak the fenugreek in hot water for a few minutes before adding it, this rounds out its bitterness so it's less sharp.
  • Make the broth a day ahead if you can, the spices will have time to infuse and the flavor will be deeper the next day.
  • Keep a little extra broth aside when serving, the msemen keep soaking up liquid even once it's on the plate.

The variations

  • Swap the chicken for lamb pieces, and simmer about twenty minutes longer.
  • For a vegetarian version, skip the chicken, double the lentils, and stir in cooked chickpeas at the end of cooking.
  • To save time, use store bought msemen and switch to red lentils, cutting the lentil simmering time to 15 minutes.

What to serve it with

  • Hot mint tea
  • Dates and almonds for dessert
  • Cinnamon orange salad

Storage

Rfissa keeps for 2 days in the fridge in a sealed container, chicken and broth together. It freezes well without the msemen, which should be added fresh when serving. Reheat gently in a pot, adding a splash of water if the broth has thickened too much.

Questions about this dish

Can I use ground fenugreek instead of fenugreek seeds?

Yes, use half a teaspoon of ground fenugreek instead of the tablespoon of seeds, since ground fenugreek is more concentrated. Add it as early as possible so it infuses well into the broth.

Can you make rfissa ahead of time?

Yes, the chicken and lentils taste even better the next day, so you can cook them in advance. Save the shredding of the msemen and the plating for just before serving.

Where can I find msemen if I don't have any?

You can find them frozen at Middle Eastern grocery stores or in the international aisle of some supermarkets. If you can't find any, thick wheat flatbreads or warmed flatbread work as a substitute.

How do you know when the lentils are cooked enough?

They should mash easily against the roof of your mouth without turning mushy. Taste near the end of cooking, green lentils usually need 20 to 25 minutes at a simmer.

How long does it take to make a chicken and lentil rfissa?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken and lentil rfissa?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and lentil rfissa cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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