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Le Chaudron recipe
Rfissa marocaine au poulet
Moroccan chicken rfissa
⏱ 75 minServes 4Hard540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range chicken, cut into pieces
300 g (11 oz)brown lentils
4msemen, torn up
3onions, sliced
2 tbspras el hanout
1 tablespoonfenugreek
1bunch of fresh cilantro
- 1 free-range chicken, cut into pieces
- 300 g (11 oz) brown lentils
- 4 msemen, torn up
- 3 onions, sliced
- 2 tbsp ras el hanout
- 1 tablespoon fenugreek
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions for 6 minutes until soft and lightly golden.
- Add the chicken, ras el hanout and fenugreek and brown for 5 minutes.
- Add hot water to cover and simmer, covered, for 35 minutes.
- Add the rinsed lentils and cook 20 minutes more until tender.
- Steam the torn msemen over the broth for 5 minutes.
- Put the msemen in a serving dish, top with the chicken and lentils, pour over broth and sprinkle with cilantro.
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