Traditional Moroccan Rfissa with Shredded Bread and Chicken

Introduction

Rfissa, a traditional Moroccan dish, is a comforting and flavorful stew made with shredded bread, chicken, and a blend of spices. It's a popular choice during Ramadan and other special occasions, and is known for its rich and hearty flavor. This recipe will guide you through the steps of creating a delicious and authentic Rfissa.

Ingredients

For the Shredded Bread:

• 1 loaf Moroccan bread (or 10 ounces of regular bread)

For the Chicken:

• 1 whole chicken (about 3-4 pounds)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• Water to cover

For the Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14-ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup chopped fresh cilantro

Steps

1. Prepare the Shredded Bread: Tear the bread into small pieces. In a large bowl, cover the bread pieces with water and let them soak for at least 3 hours or overnight.

2. Cook the Chicken: Place the chicken in a large pot. Add the onion, carrots, celery, garlic, ginger, turmeric, black pepper, and salt. Cover with water and bring to a boil. Reduce heat and simmer for about 1 hour, or until the chicken is cooked through.

3. Shred the Chicken: Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Shred the chicken meat into bite-sized pieces.

4. Make the Sauce: In a large skillet or saucepan, heat the olive oil. Add the onion and garlic and cook until softened. Stir in the cumin, coriander, cinnamon, nutmeg, and cayenne pepper (if using). Cook for a minute, stirring constantly.

5. Add the Tomatoes and Broth: Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the sauce has thickened.

6. Combine the Ingredients: Add the shredded bread, chicken, and sauce to the pot. Stir to combine and bring to a simmer. Cook for about 1 hour, or until the bread has absorbed the sauce and the stew has thickened.

7. Serve: Stir in the chopped cilantro and serve the Rfissa hot with additional bread, if desired.

Tips

• For a more authentic flavor, use Moroccan bread for the shredded bread.
• If you don't have time to soak the bread overnight, you can quick-soak it by boiling it in water for about 10 minutes before shredding it.
• You can adjust the spices in the sauce to your taste. If you like it spicier, add more cayenne pepper.
• Rfissa can be made ahead of time and reheated when ready to serve.

FAQs

• What is the best way to shred the chicken? You can use two forks to pull the chicken meat apart into bite-sized pieces.
• Can I use a different type of bread for the shredded bread? Yes, you can use regular bread, but the texture of Moroccan bread will give the stew a more authentic flavor.
• How long does Rfissa last in the refrigerator? Rfissa can be stored in the refrigerator for up to 3 days.