Discover rfissa with free-range chicken, a traditional Moroccan recipe from Essaouira, perfect for family meals and special occasions.

Discover the rfissa with free-range chicken, a traditional Moroccan recipe from Essaouira, perfect for family meals and special occasions.

Ingredients

- 1 whole free-range chicken (1.5–2 kg)

- 2 medium onions, sliced

- 3 crushed garlic cloves

- 1 cup of lentils (optional)

- 2 tablespoons of fenugreek (or soaked fenugreek seeds)

- 1 tablespoon of ras el hanout

- 1 teaspoon of turmeric

- 1 teaspoon of ground ginger

- Salt and pepper

- Olive oil or peanut oil

- Flour, water, and salt for making trid/msemen (or 500 g of ready-to-use trid)

Preparation

1. In a large pot, sauté the onions in oil until translucent.

2. Add the garlic and spices (ras el hanout, turmeric, ginger), then brown the chicken on all sides.

3. Add the lentils, fenugreek, and enough water to cover. Season with salt and pepper, and let simmer for 45–60 minutes until the chicken is tender.

4. Meanwhile, prepare the trid or warm up the msemen sheets. Tear them into strips to form the base of the rfissa.

5. Drain the chicken, shred the meat, and place it on the trid. Generously pour the aromatic broth over it.

6. Serve hot, accompanied by a fresh salad and mint tea.

Tips

- Soak the fenugreek the day before for a milder taste and a soft texture.

- For a richer dish, add a bit of butter or smen at the end of cooking.

- Rfissa is better when reheated, so prepare it the day before to enhance the flavors.

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