This dish is one of my favourite dishes, because of its taste and its memories.
Rfissa or sometimes called Tride is a dish that is given traditionally three days after giving birth to a new mother. It generally is given to women after childbirth to expedite healing and it also says that it helps stimulate milk production in nursing mothers.
It was my and my brother’s job to tear the msemen (Moroccan pancakes) in little even pieces and we made quite the competition of this task.
I like to make this dish when it’s rainy and windy outside; it’s the perfect comfort food. This is a cheat recipe as I use roti that one can buy in the supermarket instead of making Msemem (Moroccan pancakes).
- 1 chicken, quartered or left whole, we use free-range chicken
- 2 or 3 large onions, thinly sliced
- 1/3 cup olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon ginger
- 2 teaspoons Ras El Hanout (Moroccan mixed spices)
- 1 teaspoon turmeric
- 1/8 teaspoon Moroccan yellow colorant
- 1/2 cup uncooked lentils (soaked overnight)
- 2 tablespoons fenugreek seeds (soaked overnight)
- 1 small handful fresh coriander, finely chopped
- 3 cups water
- 3 pancakes, we use Supreme Roti Supreme
Mix the chicken, onions, salt, pepper, ginger, turmeric olive oil, salt and Ras el Hanout, Put in the fridge for a couple of hours to marinate.
Steam the Roti and then shred them in bite size pieces.
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.
Add the drained lentils, drained fenugreek seeds, saffron, coriander and 3 cups of water. Cover, and simmer over medium-low to medium heat for about one hour. Make sure that there is enough sauce in the pot, if not add a little water.
Shred the roti while it is still hot (or steam previously shredded roti for 5 minutes). Mound the shredded roti on a large serving dish. Add the chicken to the bed of roti, and distribute most of the sauce and lentils over both the chicken and the shredded roti.