Chicken Rfissa is a variation of the trid, a Moroccan dish with roots in tharid, a centuries-old Arab stew and broth served over bread. While the trid can take different forms, rfissa specifically involves chicken and lentils served over a bed of grated trid, puff pastry (msemen), meloui (or rezat el kadi), harcha, or homemade bread. When served over crumbled harcha, it's called rfissa medhoussa; when served over cubed bread, it's known as treda.
In some regions, a spice mixture called msakhen is used instead of ras el hanout. Many consider the two blends similar, but msakhen includes herbs, while ras el hanout does not. Msakhen also adds a touch of heat, making it preferable in cooler climates.
You will find rfissa served at family gatherings and informal company meals. It is also traditionally served on the third day after a baby's birth, due to the health benefits fenugreek provides to breastfeeding mothers. Of course, it can also be enjoyed at other times.
The stewed chicken and lentils are quite easy to prepare, but plan ahead by marinating the chicken (preferably overnight) and soaking the fenugreek. In Morocco, organic free-range chicken is often preferred, as it cooks better with longer cooking times.
The grated msemen or dough is usually steamed in a couscoussier before serving. Both can be prepared and crushed in advance, then stored in the freezer until needed. Using leftover bread will reduce preparation time.
