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5 from 1 vote

Rfissa Moroccan Chicken Lentil Stew

How to make a traditional Rfissa recipe. Our easy healthy Moroccan Chicken Lentil Stew is a North African main course served with flatbread.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: moroccan
Keyword: chicken lentil stew, rfissa recipe
Servings: 6
Calories: 554kcal

Equipment

  • French knife
  • measuring cups
  • measuring spoons
  • Nonstick Skillet
  • Spatula or Wooden Spoon

Ingredients

  • 3 tbsp Olive Oil
  • 2 lb Bone in Chicken Thighs
  • 2 Red Onions sliced
  • 6 Garlic Cloves sliced
  • 2 Tomatoes finely chopped
  • 2 tbsp Tomato Paste
  • 2 tsp Ground Ginger
  • 2 tsp Ras El Hanout
  • 1/2 tsp Fenugreek
  • 1 tsp Ground Black Pepper
  • Pinch Saffron Threads
  • 4 cups Chicken Stock
  • 1/2 cup Green Lentils
  • 1/2 cup Split Peas soaked overnight
  • 1/3 cup Cilantro chopped
  • 2 tbsp Butter
  • 2 Eggs

Instructions

  • Heat the oil in a large skillet over high heat and cook the chicken for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
  • Reheat the pan over medium heat and add the onions and garlic. Cook, stirring occasionally, for 6-8 minutes until golden. Add the tomatoes and tomato paste. Mix well and cook for 1 to 2 minutes or until the tomatoes start to break down.
  • Add the ginger, ras el hanout, fenugreek, pepper, saffron and a pinch of salt. Mix well and return the chicken to the pan. Pour in the stock and add lentils, split peas, and half the cilantro. Mix well. Bring to a boil, cover, reduce to heat to low and cook for 2 hours, or until the chicken is cooked through and split peas are soft and tender. Once cooked, add the butter and most of the remaining cilantro. Mix together so the butter melts and makes the sauce shimmer.
  • Meanwhile, bring a pan of water to a boil and hard boil the eggs for 5-6 minutes. Drain, peel and chop into quarters.
  • Heat a non-stick skillet over high heat. Cook the chapatis for 10-20 seconds on each side. Slice into strips and put into a large serving dish. Top with cooked chicken and spoon over the lentils. Arrange the eggs over the top and scatter the remaining cilantro. Serve hot.

Nutrition

Calories: 554kcal | Carbohydrates: 27.6g | Protein: 55.5g | Fat: 24.4g | Saturated Fat: 7.1g | Cholesterol: 199mg | Sodium: 700mg | Potassium: 941mg | Fiber: 10.7g | Sugar: 5.6g | Calcium: 81mg | Iron: 5mg