Rfissa

Name: Rfissa
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1 lb boneless skinless chicken thighs; 1/2 cup brown or green lentils, rinsed; 4 pieces flatbread or naan; 1 medium yellow onion, sliced; 2 garlic cloves, minced; 1/2 cup fresh cilantro, chopped; 4 tbsp fresh parsley, chopped; 6 cups chicken broth; 1/4 tsp turmeric; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1/4 tsp ground cumin; 3 tbsp olive oil; 1/4 tsp salt; pinch black pepper

A traditional Moroccan dish of shredded chicken and lentils served over msemen or flatbread, finished with a savory onion and cilantro sauce. Rich, layered, and deeply satisfying.

65 minMediumServes 4460 cal/serving

North AfricanDinnerStovetopStandard

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Ingredients

1 lb boneless skinless chicken thighs
1/2 cup brown or green lentils, rinsed
4 pieces flatbread or naan
1 medium yellow onion, sliced
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped
4 tbsp fresh parsley, chopped
6 cups chicken broth
1/4 tsp turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 tbsp olive oil
1/4 tsp salt
pinch black pepper

Instructions

1

Heat half of the 3 tbsp olive oil in a large pot over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1/4 tsp salt and pinch black pepper, then add to the pot. Brown on all sides, about 5-7 minutes. Remove and set aside.
2

Add remaining 3 tbsp olive oil to the pot. Add 1 medium sliced yellow onion and 2 minced garlic cloves, cooking until softened, about 3 minutes. Stir in 1/4 tsp turmeric, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, and 1/4 tsp ground cumin.
3

Return 1 lb boneless skinless chicken thighs to the pot and add 6 cups chicken broth and 1/2 cup rinsed brown or green lentils. Bring to a boil, then reduce heat to low.
4

Simmer covered for 25-30 minutes until 1 lb boneless skinless chicken thighs reaches 165°F internal temperature or no pink remains throughout, and 1/2 cup brown or green lentils are tender.
5

Shred the 1 lb boneless skinless chicken thighs into bite-sized pieces and return to the pot. Stir in 1/2 cup chopped fresh cilantro and 4 tbsp chopped fresh parsley.
6

Warm 4 pieces flatbread or naan according to package directions. Place on serving plates and ladle the 1 lb boneless skinless chicken thighs and lentil mixture over the top.

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Questions

How much time should I plan for Rfissa?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 4, at 30 minutes.

What internal temperature should Rfissa reach?

For Rfissa, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in Rfissa?

Step 1 reads: "Brown on all sides, about 5-7 minutes." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Rfissa?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Rfissa uses 1 lb boneless skinless chicken thighs.

Can I make Rfissa gluten-free?

Yes. The gluten in Rfissa is 4 pieces flatbread or naan. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Rfissa?

One serving (the recipe makes 4) is about 460 calories, with 32 g protein, 48 g carbohydrate and 14 g fat, plus 6 g fiber and 620 mg sodium.

How long does Rfissa keep?

Refrigerate what is left of Rfissa within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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