Rfissa (Moroccan Chicken and Msemen Stew)
A fragrant, comforting stew of spiced chicken, lentils and thin msemen pancakes, traditionally served on Fridays and celebrations.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and brown the chicken pieces on all sides, about 5 minutes; set aside.
-
Step 2 of 5
In the same pot add the onion and sauté until translucent, then stir in garlic, ginger, turmeric, ras el hanout and cinnamon, cooking for another minute.
-
Step 3 of 5
Return the chicken to the pot, pour in the stock, bring to a boil, then reduce to a gentle simmer and cover for 45 minutes, stirring occasionally.
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Step 4 of 5
Add the rinsed lentils, season with salt and pepper, and continue to simmer uncovered for 20 minutes, or until the lentils are tender and the sauce has thickened.
-
Step 5 of 5
Stir in the torn msemen pieces, allowing them to soak up the broth for 5 minutes; garnish with cilantro and parsley before serving.
Notes from the kitchen
If msemen is unavailable, use torn pieces of store‑bought flatbread or thin crepes as a substitute; they absorb the sauce similarly.
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