Rfissa Casawiya (Shredded Flaky Flatbread with Saffron-Fenugreek Chicken & Lentils) – Authentic Morocco Recipe
Celebratory Moroccan dish ladling fragrant saffron, ginger, and lentil broth over ribbons of flaky flatbread.
- Country of Origin
- 🇲🇦 Morocco (North Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Brown lentils, Shredded flaky msemen flatbread, Ras el hanout, Saffron
Ingredients for Rfissa Casawiya (Shredded Flaky Flatbread with Saffron-Fenugreek Chicken & Lentils) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups brown lentils, washed and trimmed
- 1 cup shredded flaky msemen flatbread
- 1 medium onion and 3 cloves garlic, finely minced with ras el hanout
- 1.5 tbsp traditional Morocco seasoning (saffron, toasted fenugreek notes, ginger, caramelized onions)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, ras el hanout, and saffron, toasted fenugreek notes, ginger, caramelized onions, stirring for 2 minutes until deeply aromatic.
- Add brown lentils and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in shredded flaky msemen flatbread right before serving warm.