Chicken Rfissa and Bastilla : A flavorful Moroccan dish

Chicken Rfissa, also known as Rfissa with Chicken, is a flavorful Moroccan dish that features a unique combination of shredded msemen or flatbread, chicken, lentils, and aromatic spices. It’s often prepared during special occasions and celebrations. Here’s a basic recipe for Chicken Rfissa:

Ingredients:

For the Chicken:

• 1 whole chicken, cut into pieces
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Water

For the Lentils:

• 1 cup brown lentils, rinsed
• Water
• Salt

For the Msemen (Flatbread):

• Alternatively, you can use store-bought msemen or flatbread.

For Garnish:

• Chopped fresh cilantro or parsley
• Fried almonds

Instructions:

1. Prepare the Chicken:

• In a large pot, heat the vegetable oil. Sauté the chopped onions and minced garlic until softened.
• Add the chicken pieces and brown them on all sides.
• Season the chicken with ground ginger, turmeric, cinnamon, salt, and pepper. Stir to coat the chicken evenly with the spices.
• Add enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through and tender. This may take about 30-40 minutes.

1. Prepare the Lentils:

• In a separate pot, cook the rinsed lentils in salted water until they are tender but not mushy. Drain any excess water.

1. Shred the Msemen:

• If using homemade msemen, shred it into small pieces. Alternatively, you can use store-bought flatbread.

1. Assemble the Rfissa:

• In a large serving dish or individual plates, arrange a layer of shredded msemen or flatbread.
• Spoon some cooked lentils over the msemen layer.
• Place pieces of the cooked chicken on top of the lentils.
• Repeat the layers until all components are used, finishing with a layer of msemen on top.

1. Moisten with Broth:

• Ladle some of the chicken broth over the layers to moisten the dish.

1. Garnish:

• Garnish the Chicken Rfissa with chopped fresh cilantro or parsley and fried almonds.

1. Serve:

• Serve the Chicken Rfissa warm, allowing the flavors to meld together.

Note:

• Chicken Rfissa is traditionally served in individual plates or communal dishes. It’s customary to eat it with your hands.

This dish is not only delicious but also symbolizes generosity and is often prepared to celebrate significant life events in Moroccan culture.

Exploring the Ingredient Bastilla : A traditional Moroccan dish

Bastilla (or b’stilla, pastilla) is one of the most well-known dishes in Moroccan cuisine. It’s equally popular in Algeria and refers to a savory pie made with light and crispy warqa dough filled with either poultry or seafood. Originally from Andalusia, the name bastilla is derived from the Spanish word pastilla meaning “small pastry”.

Bastilla, also spelled B’stilla or Pastilla, is a traditional Moroccan dish that beautifully combines sweet and savory flavors. It’s a savory pie with a unique filling, often made with pigeon or chicken, wrapped in layers of thin dough and baked until golden. The dish is typically garnished with powdered sugar and cinnamon. Here’s a basic recipe for Chicken Bastilla:

Ingredients:

For the Filling:

• 2 lbs boneless, skinless chicken thighs or breasts, cooked and shredded
• 1 large onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup blanched almonds, toasted and chopped
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon saffron threads, crushed and soaked in warm water
• Salt and pepper to taste
• 4 large eggs, beaten

For the Layers:

• 8 sheets of phyllo dough
• Butter, melted

For Garnish:

• Powdered sugar
• Ground cinnamon

Instructions:

1. Prepare the Filling:

• In a large skillet, sauté the chopped onions until softened. Add the shredded chicken, cilantro, parsley, almonds, powdered sugar, cinnamon, ginger, saffron (with the soaking water), salt, and pepper. Cook for a few minutes until well combined. Stir in the beaten eggs and continue cooking until the eggs are set. Remove from heat and let the filling cool.

1. Layering the Bastilla:

• Preheat your oven to 375°F (190°C).
• Brush a pie dish with melted butter.
• Place one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush with butter. Repeat with the remaining sheets, rotating each sheet slightly to cover the edges of the previous one.

1. Add the Filling:

• Spoon the cooled chicken filling into the phyllo-lined dish.

1. Fold and Seal:

• Fold the overhanging edges of phyllo dough over the filling, creating a layered top. Brush the top with more melted butter.

1. Bake:

• Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and crispy.

1. Garnish:

• Once out of the oven, dust the top with a mixture of powdered sugar and ground cinnamon.

1. Serve:

• Bastilla is traditionally served warm. Slice and serve as a delightful appetizer or main dish.

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