Chicken R’Fissa: The MOST Requested Recipe EVER On DinnersWithDave. It’s a spectacular dish of shredded Trid pastry (or m’semmen) topped with chicken thats been stewed with onions, fenugreek, lentils and spices. Here’s how you make it: For the chicken 1 whole chicken, cleaned Pinch of saffron threads in 3T of warm water 2 garlic cloves, grated 1.5t ground turmeric 1.5t ground ginger 1.5t ras el handout 1.5t black pepper 1.5t salt, plus extra 1.5t smen or ghee or butter 3 very large onions (2 thinly sliced, 1 grated) 1/3c + 1T @mina olive oil 1 whole garlic bulbs Bouquet of fresh parsley & cilantro 1 tablespoon butter, softened 1c green or brown lentils, soaked for 30 minutes in hot water, drained 1/4c fenugreek, soaked overnight, drained and tied in cheesecloth For Serving Shredded trid pastry or torn m’semmen Medjool dates Dried Apricots 1.5T Sugar 1 Cinnamon stick 1T Butter Orange Blossom Water Walnut halves Quail eggs, boiled and peeled Gold Leaf (optional) Marinate the Chicken: Mix turmeric, ginger, ras el hanout, black pepper, salt, garlic, 1 tbsp olive oil, smen, and saffron water into a thin paste. Rub the chicken thoroughly, even under the skin using all marinade. Truss, cover, and marinate for at least 3 hours or overnight refrigerated. Cook the Chicken: In a large pot, add sliced, chicken & grated onions. Cover and cook for 20 minutes, until onions soften. Add olive oil, garlic, fenugreek pouch, bouquet of herbs, boiling water (to cover ½ the chicken), and 1 tsp salt. Simmer for 40-45 minutes until chicken is cooked, adjusting dry spices 1/2t at a time as needed for a rich broth. Roast the Chicken: Transfer chicken to a baking sheet, rub with 1 tbsp butter, and roast at 425°F for 20–25 minutes until golden brown. Watch closely to prevent burning. Prepare Lentils & Sauce: Strain sauce through a sieve discarding herb bouquet and reserving onion confit and garlic bulb. Cook lentils in a few ladles of broth and just enough boiling water to cover. Prepare Trid: Roll trid into a cylinder, cut into ¼” strips, and steam for 15 minutes until tender. Skip if using fresh, homemade trid. Garnish with Dates & Apricots: Dates: Pit, brush with orange blossom water, and stuff with walnut halves. Apricots: Simmer apricots with sugar, butter, cinnamon, orange blossom water and just enough water to cover until syrupy. Garnish with walnuts. Final Assembly: On a large serving plate, layer trid with sauce to moisten. Top with chicken, onion confit onto of the chicken, garlic bulb, lentils and fenugreek. Decorate with stuffed dates, apricots, and quail eggs with gold leaf. Serve with extra sauce on the side. The recipe has a lot of steps and definitley takes some time - but its worth the effort! Let me know in the comments before if you’ve ever made this at home. B’Saha & Bon Appetit! #moroccanfood #moroccancuisine #morocco #morocco🇲🇦 #moroccantiktok #moroccan #northafrican #northafrica #marocain #marocaine #marocaine🇲🇦tiktok #Foodie #recipesoftiktok #Recipe #chefsoftiktok #chef #chickenrecipe #rfissa #poulet #foodblogger #moroccostyle #moroccantradition #traditionalfood - @dinnerswithdave