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Rfissa Medhoussa is a hearty chicken and lentil stew served over a bed of shredded bread, infused with aromatic spices. It’s more than just a meal; it’s a culinary tradition that brings people together, often prepared during special occasions and family gatherings.
The comforting flavours, the warmth of spices, and the communal way it’s served make Rfissa Medhoussa a true representation of Moroccan hospitality and heritage.
What Is Rfissa Medhoussa?
Rfissa Medhoussa is a traditional Moroccan dish made with tender chicken, green lentils, and msemmen (a type of layered flatbread) or day old bread. It’s all about layers of flavour, literally and figuratively.
The chicken is slow cooked with a blend of onions, garlic, and spices like ras el hanout, turmeric, ginger, and fenugreek, which gives it a distinct aroma and warmth. The stew is then ladled over pieces of msemmen or bread, allowing it to soak up the rich, spiced broth.
This dish is typically prepared for special occasions like the celebration of a new mother or family gatherings, and it’s served in a communal style, with everyone digging in from a shared platter.
It’s a dish that encourages connection, each person tearing pieces of bread to scoop up the tender chicken, lentils, and flavourful broth. The essence of Rfissa lies not just in its taste, but in the experience of sharing it with loved ones.
Ingredients and Taste
The chicken is the centrepiece, simmered until tender in a sauce made from onions, garlic, and a mixture of spices like ginger, turmeric, and ras el hanout, a traditional Moroccan spice blend known for its complexity. Fenugreek seeds are also essential, lending a subtle, slightly bitter note that balances the richness of the broth.
Green lentils are added to the stew, bringing an earthy flavour and a creamy texture that complements the succulent chicken. The base of the dish is msemmen or torn pieces of bread, which absorb the broth, becoming soft but not mushy perfect for savouring the layers of flavour.
The taste is comforting and fragrant, with the spices creating warmth and depth, while the bread adds a satisfying chewiness that makes every bite wholesome and fulfilling.
A Taste of History
Rfissa Medhoussa has deep roots in Moroccan culinary tradition, with its origins closely tied to family celebrations and cultural rituals. It’s particularly associated with the celebration of new mothers, often prepared to welcome them home after childbirth.
The inclusion of fenugreek is believed to have health benefits, especially for nursing mothers, and it’s this thoughtful connection between food and well-being that makes Rfissa such a significant dish in Moroccan culture.
The communal nature of Rfissa, served on a large platter and shared among family members, speaks to the values of hospitality and togetherness that are central to Moroccan life. It’s a dish that takes time and care to prepare, with each step building on the flavours to create something deeply nourishing.
The slow cooking of the chicken, the careful layering of spices, and the tender shredding of the bread are all part of a ritual that has been passed down through generations.
Rfissa Medhoussa (Chicken and Lentil Stew with Bread) Recipe
Serves: 4 people
Ingredients:
For the Chicken Stew:
- 1 whole chicken (about 1.5 kg), cut into pieces
- 2 large onions, finely chopped
- 3 tbsp olive oil
- 2 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp saffron threads, crumbled
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- Salt to taste
- 1 cup green lentils, rinsed
- 1 tbsp butter (or smen for a more authentic taste)
- 6 cups chicken broth or water
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
For Serving:
- 4-5 pieces of Moroccan msemen or flatbread, torn into large pieces
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and golden. Stir frequently to ensure even cooking, as this forms the flavourful base of the stew.
Add the chicken pieces to the pot along with ground ginger, turmeric, saffron, black pepper, and a pinch of salt. Stir well to coat the chicken evenly with the spices. Allow the chicken to brown for about 10 minutes, turning occasionally to develop flavour on all sides.
Add the rinsed lentils to the pot, followed by the butter (or smen for an authentic touch). Stir everything together, ensuring the lentils are well mixed with the chicken and spices. The addition of smen gives the dish its characteristic depth of flavour.
Pour in the chicken broth or water, ensuring the chicken and lentils are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is tender and the lentils are cooked through.
Add the chopped cilantro and parsley to the pot, reserving a small amount for garnish. Stir well and continue to cook for another 10 minutes. The fresh herbs will enhance the flavor of the stew and add a bright note.
Check the seasoning of the stew and adjust if necessary. Add more salt or spices to suit your taste. The broth should be rich and aromatic, with a balance of warmth from the spices.
While the stew is finishing, prepare the serving platter. Arrange the torn msemen or flatbread pieces on a large serving dish. This bread will absorb the flavourful broth and provide the perfect base for the stew.
To serve, spoon the chicken, lentils, and broth over the bread, ensuring the bread is soaked with the flavourful juices. Garnish with the reserved cilantro and parsley. Serve Rfissa Medhoussa hot, with additional bread on the side to soak up the delicious stew.
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