Here's a recipe for making Rfissa, a traditional Moroccan dish:
Ingredients:
2 pounds chicken pieces (legs, thighs, or a whole chicken cut into pieces)
2 onions, finely chopped
4 cloves of garlic, minced
1 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
8 cups water
2 cups lentils
1 bunch of fresh cilantro, chopped
1 bunch of fresh parsley, chopped
10-12 sheets of Msemen (Moroccan pancakes) or thin crepes, torn into small pieces
Optional: fried onions for garnish
Instructions:
In a large pot, heat the vegetable oil and butter over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are soft and translucent.
Add the chicken pieces to the pot and cook until they are browned on all sides.
Stir in the ginger, turmeric, cinnamon, salt, and black pepper, and mix well to coat the chicken and onions with the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set it aside. Keep the broth simmering on low heat.
Add the lentils to the pot and cook them in the broth for about 30-40 minutes, or until they are tender.
Meanwhile, shred the cooked chicken into small pieces, discarding the skin and bones.
Once the lentils are cooked, return the shredded chicken to the pot and mix it with the lentils and broth.
Stir in the chopped cilantro and parsley, reserving some for garnish.
Add the torn Msemen or crepe pieces to the pot, and gently stir to combine. Allow the mixture to simmer for another 10-15 minutes, allowing the Msemen to soften and absorb the flavors.
Taste the Rfissa and adjust the seasoning if necessary.
Serve the Rfissa hot, garnished with additional chopped cilantro and parsley, and fried onions if desired.
Rfissa is traditionally served with torn bread on the bottom of the plate or bowl, topped with chicken, lentils, and broth. It is a comforting and flavorful dish that is often enjoyed during special occasions and gatherings.
