Moroccan · PANTRYHOP RECIPE
Rfissa-style chicken and lentils over shredded bread
95 minutes · 6 servings · omnivore
Rfissa is a traditional Moroccan chicken dish served over torn bread, often for family gatherings.
Ingredients
Check you have the quantities below.
- 2 lb chicken thighs
- 1 cup brown lentils
- 2 large onion, chopped
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 1/2 tsp ground ginger
- 1 tsp turmeric
- 1 1/2 tsp salt
- 7 cups water
- 8 cups pre-made msemen or torn flatbread
- 1/4 cup chopped cilantro and parsley
Let’s make it
- Cook onion and garlic in oil for 5 minutes, then add chicken, ginger, turmeric, salt, and water.
- Simmer covered 35 minutes, add lentils, and continue cooking until chicken reaches 74 C/165 F and lentils are soft, about 20 minutes more.
- Shred the chicken off the bone and stir in herbs.
- Warm the bread in a low oven or steamer.
- Pile the bread in bowls and spoon the chicken-lentil stew over the top.
For children, remove bones carefully and offer the stew over soft bread in small bowls.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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