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

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.

Questions

Can I make Rfissa gluten-free?

Yes. The gluten in this entry 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 long does Rfissa keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Rfissa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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