Dinner · 90 min · moroccan

Rfissa (Chicken with Lentils & Msemen)

A Moroccan dinner built around chicken and brown lentils — on the table in 90 minutes. The macros do the talking: 62g protein, 49g carbs, and 27g fat in every 683-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken
• 1.5 cups Brown lentils
• 2 Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1 tbsp Ras el hanout
• 6 Flour tortillas
• 0.25 cup Olive oil
• 0.25 cup Cilantro
• 2 tsp Salt

Steps

1. Brown the chicken pieces well in the olive oil and set aside. In the same pot, soften the sliced onions for 10 minutes until sweet and golden.
2. Add the garlic, ginger, turmeric, and ras el hanout and cook 2 minutes until the kitchen smells like a Marrakech market.
3. Return the chicken with the lentils and 5 cups of hot water. Simmer covered for 45 minutes, until the chicken is tender and the lentils are creamy.
4. The broth should be abundant and soupy — rfissa is served swimming in its spiced broth, not dry.
5. Tear the tortillas (standing in for shredded msemen) into bite-size pieces and arrange in wide bowls. Ladle the chicken, lentils, and plenty of broth over the top.
6. Shower with cilantro and serve immediately. Traditionally made for new mothers, rfissa comforts absolutely everyone.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes