Rfissa with Lentils and Chicken (Moroccan Noodle Dish)
Ah, Rfissa! This Moroccan noodle dish is a true treasure of flavors. Imagine creamy green lentils, chicken perfumed with saffron and ras el hanout, and vermicelli generously buttered, all bathed in a rich, spiced broth. It's a traditional dish served on special occasions or to comfort the soul on a rainy day. Wondering what the best Moroccan couscous recipe is? Here, we swap semolina for noodles for a unique texture. And the essential spices? Ras el hanout and turmeric are your best allies. Make this dish with love, and you'll see: every bite tells a story.
Ingredients
- chicken (cut into pieces)1 kg
- green lentils200 g
- onion2 large
- garlic4 cloves
- fresh grated ginger1 tablespoon
- turmeric1 teaspoon
- cinnamon powder1/2 teaspoon
- ras el hanout2 tablespoons
- saffron (threads)1 pinch
- olive oil4 tablespoons
- clarified butter (smen)2 tablespoons
- noodles (durum wheat vermicelli)300 g
- water1 L
- fresh cilantro1 bunch
- saltto taste
- black pepperto taste
Instructions
- 1
In a large pot, sauté the chopped onion in olive oil until golden. Add the chicken pieces, crushed garlic, ginger, turmeric, cinnamon, ras el hanout, and saffron. Sauté for 5 minutes.
- 2
Pour in 1 L of water, season with salt and pepper. Cover and simmer on low heat for 30 minutes. Add the rinsed lentils and continue cooking for 20 minutes, until the chicken is tender and lentils are creamy.
- 3
Meanwhile, cook the noodles according to package instructions (usually 3-4 minutes in boiling salted water). Drain and toss with clarified butter (smen) for extra flavor.
- 4
Place the noodles in a large shallow serving dish. Arrange the chicken pieces on top and generously pour the lentil sauce over everything.
- 5
Sprinkle with fresh chopped cilantro and serve immediately. Traditionally, it's eaten with the fingers, dipping the noodles into the sauce.
- 6
Tip: For a more authentic taste, use smen (Moroccan clarified butter) and let it rest for 10 minutes before serving.
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