One of the most prepared recipes during special occasions in Morocco is the Rfissa with chicken. It is a traditional dish very spicy in taste and very enriching. It is often eaten in winter because the spices used warm the body and give it energy.
This Moroccan Specialty is also often prepared on the occasion of birth to allow the mother to regain her strength. Indeed, it would promote the rise of breast milk because the Rfissa is very nourishing and satiates quickly.
Dish:9 people
Preparation:1:30
Cooking:1:00
Difficulty: easy
To prepare the Rfissa, you need:
Ingredients:
5 chickens
700 g onion
200 g the lentils
3 small glasses of table oil
5 quail eggs
2 teaspoons Smen, butter
150 g dates for garnish
100 g dried figs for garnish
1 teaspoon turmeric
1/2 spoon ginger
1/2 teaspoon pepper
1/4 spoon of spices special chicken
A little pure saffron
Salt according to taste
200 g white flour
Warm water, Salt according to taste
500 g durum wheat flour
150g almonds, pruned and fried
Preparation:
Proceed with the preparation of the Msemen:
In a large bowl, put the wheat flour and white flour. Add the salt and then the water gradually kneads well to obtain a soft paste.
Take the dough in the same way as the Msemen that you divide into small balls the size of a walnut. Soak them with oil and let them stand for a few minutes.
Flatten two balls by soaking the fingers with oil, sprinkle a pinch of extra fine semolina, and superimpose the two balls to flatten them with your fingers and obtain a layer of a very thin paste.
Heat a pan, to cook the sheet of dough on both sides, the Msemenshould remain white, soft, and transparent. Once cooked, separate the two layers to obtain Msemen leaves. Continue this way until the dough is exhausted.
Flatten two balls by soaking the fingers with oil, sprinkle a pinch of extra fine semolina, and superimpose the two balls to flatten them with your fingers and obtain a layer of a very thin paste.
Heat a pan, to cook the sheet of dough on both sides, the Msemenshould remain white, soft, and transparent. Once cooked, separate the two layers to obtain Msemen leaves. Continue this way until the dough is exhausted.
Cut the Msemen leaves into ribbons using scissors and leave them aside until the time of the final presentation of the dish.
For the sauce:
Put the chickens in a pot, and add the oil, Smen and onions, ginger, pepper, turmeric, chicken seasoning, and salt. Let it brown for 15 minutes
Cover with a liter of water and add the lentils and a bouquet of coriander and parsley. Let cook by regularly monitoring the amount of water, do not hesitate to taste the sauce to adjust the seasoning.
Before serving, steam the Msemen in a couscoussière. Arrange the Msemen ribbons in a large dish. Put the chicken on top, and drizzle generously with sauce so that the Msemen ribbons are well-impregnated.
Before serving, steam the Msemen in a couscoussière. Arrange the Msemen ribbons in a large dish. Put the chicken on top, and drizzle generously with sauce so that the Msemen ribbons are well-impregnated.
Decorate with almonds, dates, dried figs, and hard-boiled quail eggs.
Serve immediately.