Rfissa au poulet — Casablanca, Morocco

Rfissa au poulet — Casablanca, Morocco

Casablanca, Morocco

0
Rfissa is the dish brought to a woman who has just given birth: the fenugreek it's loaded with is thought to restore strength. It is particularly associated with Casablanca and the Chaouia, the plain surrounding it, where it also serves as the meal for large family gatherings. The idea: flaky pancakes, msemen or trid, torn into pieces, over which is poured a thick chicken sauce simmered with plenty of onions, lentils, saffron, ras el hanout and soaked fenugreek seeds. The chicken is placed in the centre, and the sauce is served on the side so everyone can add as much as they like.

Preparation

  1. 01

    Fry the chicken in the oil and smen with the onions, saffron, ras el hanout, ginger, salt and pepper, for 10 minutes.

  2. 02

    Cover with water, add the drained fenugreek and the lentils. Cook covered for 50 minutes, until the sauce is thick.

  3. 03

    Tear up the msemen, steam them for 5 minutes to reheat, and arrange them in a large dish.

  4. 04

    Pour some of the sauce over, place the chicken and lentils on top, and sprinkle with coriander. Serve the remaining sauce on the side.

Where this version sits

A single, final coordinate: Casablanca, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Mokhtaroo — CC BY-SA 3.0

More recipes from Morocco

All recipes from Morocco