Tuesday, July 24, 2012


Chicken Rfissa Medhoussa (sometimes called trid) is a Moroccan chicken and lentil dish that's served on a bed of shredded pastry, mssemen, melwi.


(for 4-6 servings)

1         Chicken , quartered or left whole
2 or 3 Large Onions, thinly sliced
1/3      Cup olive oil 
2         Teaspoon Salt 
2         Teaspoon Black Pepper
1          Teaspoon Ginger
2          Teaspoon Ras El Hanut 
1          Teaspoon Turmeric
1/2       Cup uncooked lentils
1          Teaspoon saffron threads, heated gently and then crumbled
1           Small handful fresh cilantro & parsley tied together
3           Cups water
1 1/2     Batches of cooked Mssemen (Click Here)

Ras El Hanout : is a complex, aromatic Moroccan spice blend. Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used. Typically prepared by grinding together whole spices, dried roots and leaves, this recipe keeps things simple by using ground spices:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves


1- In a large, heavy-bottomed pot, mix the chicken with the onions, olive oil, salt, pepper, ginger, turmeric and Ras El Hanout spices. Stir to coat the chicken well, cover, and set aside to marinate for a few hours, or overnight in the refrigerator.

2- Make and shred the mssemen into bite-size pieces ahead of time .

3- Place the chicken on the stove over medium heat, and cook, covered, stirring occasionally, for about 15 to 20 minutes, until a rich sauce has formed.

4- Add the drained lentils, saffron, parsley & cilantro and 3 cups of water. Cover, and simmer over medium-low to medium heat for about one hour, or until the lentils are tender and the chicken is well-cooked. There should be ample sauce in the pot.

5- Taste the sauce for salt & If desired, remove the chicken from the pot and place it under a broiler for a few minutes to brown and crisp the skin.

6- Shred freshly made mssemen while they are still hot (or steam previously shredded msemen for 10 minutes). Mound it on a large serving dish. Add the chicken to the Top of it , and distribute most of the sauce and lentils over both the chicken and the shredded mssemen. Reserve a bowlful of sauce to offer on the side.

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