Moroccan Rfissa Chicken with Lentils

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Rfissa is a beloved Moroccan celebration dish, especially treasured as a nourishing meal for family gatherings and new mothers. Tender chicken and earthy lentils are slow-simmered in a fragrant blend of ras el hanout, ginger, and saffron, then served over a bed of shredded flatbread that soaks up every drop of the savory sauce. This version stays true to tradition while staying approachable for a comforting weekend feast.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 19 gFat
• 4.5 gSaturated Fat
• 50 gCarbs
• 11 gFiber
• 4 gSugar
• 36 gProtein
• 540 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 5.8 mgIron
• 16 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Spice Blend

• 2 tsp ras el hanout
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads
• 2 tbsp warm water

For the Chicken and Lentil Stew

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 cup dried brown or green lentils, rinsed
• 1/2 cup dried split peeled fava beans
• 2 large yellow onions, finely sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 6 cups low-sodium chicken broth

For Serving

• 4 rounds msemen or trid flatbread (about 8 oz)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1 tsp fine sea salt
• 1/2 tsp black pepper

Directions

1. In a small bowl, stir the ras el hanout, turmeric, cinnamon, saffron, and warm water together; let the spice paste bloom for 10 minutes.
2. Heat the olive oil in a large Dutch oven over medium heat. Season the chicken with the salt and pepper, then brown skin-side down for 5-6 minutes until golden; flip and brown 3 minutes more. Transfer to a plate.
3. Add the onions to the pot and cook for 8-10 minutes until softened and lightly caramelized. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the lentils, fava beans, the bloomed spice paste, and the broth. Return the chicken to the pot, bring to a gentle boil, then reduce to low and simmer partially covered for 50-60 minutes, until the chicken is tender and the lentils are soft but intact. Skim any foam and stir occasionally, adding a splash of hot water if the sauce reduces too much.
5. Meanwhile, warm each flatbread in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable, then stack and tear into rough 2-inch pieces.
6. Spread the shredded flatbread across the bottom of a large shallow serving platter and spoon a ladle of the lentil cooking liquid over it so the bread absorbs the flavor.
7. Arrange the chicken pieces over the bread, then spoon the lentils and remaining sauce generously on top and around.
8. Scatter the fresh cilantro and parsley over everything and bring the platter to the table.
9. Serve immediately, traditionally eaten by hand with extra bread for scooping up every bit of the fragrant sauce.

Cook’s Notes

• If split peeled fava beans are hard to find, simply use 1.5 cups total of lentils or substitute dried split yellow peas.
• Trid or msemen is traditional, but warm pita, Moroccan kracha, or even torn stale flatbread all work well to soak up the sauce.
• For deeper flavor, rub the chicken with the spice paste and refrigerate 2-4 hours before browning.
• Leftovers keep 3 days refrigerated; loosen with a splash of water when reheating so the sauce coats the bread again.
• A squeeze of preserved lemon stirred in at the end adds a bright Moroccan accent if you have some on hand.

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