Traditional Moroccan Rfissa with Shredded Harcha and Chicken

Traditional Moroccan Rfissa with Shredded Harcha and Chicken

Moroccan cuisine is a vibrant tapestry of flavors, textures, and aromas, and among its many beloved dishes is Rfissa, a traditional dish that combines the richness of shredded chicken, the delicate sweetness of shredded harcha (a semolina flatbread), and the vibrant spices that are synonymous with Moroccan cooking.

Ingredients

To make this tantalizing dish, you will need the following ingredients:

For the Chicken

• 1 whole chicken, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• Water as needed

For the Harcha

• 1 cup semolina flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon vegetable oil

For the Rfissa

• 1 pound harcha, shredded
• 1 pound cooked chicken, shredded
• 1 onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• Salt to taste

Steps

Prepare the Chicken

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken pieces and cook until browned on all sides.
3. Add the onion, garlic, ginger powder, turmeric powder, black pepper, and salt.
4. Stir to combine and cook for 2-3 minutes, or until the spices are fragrant.
5. Add enough water to cover the chicken and bring to a boil.
6. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through.
7. Remove the chicken from the pot and shred it into bite-sized pieces.

Make the Harcha

1. In a medium bowl, combine the semolina flour, all-purpose flour, salt, and warm water.
2. Mix until a dough forms. Add a little more water if necessary.
3. Knead the dough for a few minutes until it becomes smooth and elastic.
4. Cover the dough and let it rest for at least 30 minutes.
5. Divide the dough into small balls and roll them out into thin sheets.
6. Heat a griddle or skillet over medium heat.
7. Brush the sheets of dough with vegetable oil and cook for a few minutes on each side, or until they are cooked through.
8. Shred the harcha into bite-sized pieces.

Assemble the Rfissa

1. In a large pot or skillet, heat the olive oil over medium heat.
2. Add the shredded harcha and shredded chicken and cook for 5-7 minutes, or until heated through.
3. Add the sliced onion, cilantro, parsley, saffron water, cinnamon, ginger, black pepper, and salt.
4. Stir to combine and cook for a few more minutes, or until the flavors have melded.
5. Remove from the heat and serve hot, garnished with additional cilantro and parsley.

Tips

To make the best Rfissa, consider the following tips:

• Use high-quality ingredients for the best flavor.
• Cook the chicken until it is fall-off-the-bone tender.
• Shred the harcha into small pieces for an even distribution of flavor and texture.
• Adjust the spices to your taste.
• Serve Rfissa with your favorite Moroccan side dishes, such as couscous, bread, or a salad.

FAQ

What is Rfissa?
Rfissa is a traditional Moroccan dish made with shredded chicken, shredded harcha, and a blend of spices.

What is Harcha?
Harcha is a semolina flatbread that is popular in Morocco.

How do you serve Rfissa?
Rfissa is typically served hot, garnished with cilantro and parsley.

Can I make Rfissa ahead of time?
Rfissa can be made ahead of time and reheated before serving.

What are some variations of Rfissa?
Rfissa can be made with different types of meat, such as beef or lamb. It can also be made with vegetables, such as carrots or peas.