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Simple and Fast Moroccan Rfissa

5 from 1 vote
I just made this Moroccan Rfissa recipe in my own kitchen today! It's a delicious and filling dish that really highlights the amazing flavors and health benefits of Moroccan cooking.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 8 Servings
Course: Side Dish
Cuisine: Moroccan
Calories: 581
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 2 cups water
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh parsley chopped
  • 1 cup vegetable oil
  • 1 cup whole wheat flour
  • 1 cup fine semolina flour
  • 1 tablespoon salt
  • 8 cups water

Equipment

  • Large Pot
  • Heavy-bottomed pot or Dutch oven
  • whisk
  • Fork or fingers for shredding the chicken
  • Knife and cutting board for chopping onion and garlic

Method
 

  1. In a large pot, combine the chicken thighs, 2 cups of water, onion, garlic, paprika, ginger, cinnamon, turmeric, black pepper, cumin, nutmeg, cayenne pepper, cilantro, and parsley. Bring to a boil over high heat, then reduce the heat to low and let simmer for 45 minutes to an hour, or until the chicken is very tender and falling apart.
  2. Remove the chicken from the pot and set aside to cool slightly. Shred the chicken with a fork or your fingers and set aside.
  3. Strain the cooking liquid into a separate bowl and set aside.
  4. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the whole wheat flour, semolina flour, and salt until the mixture forms a smooth paste.
  5. Cook the flour mixture, whisking constantly, for 10-15 minutes, or until it turns a deep golden brown color.
  6. Slowly pour the reserved cooking liquid into the pot, whisking constantly to prevent lumps from forming.
  7. Add the shredded chicken to the pot and stir to combine.
  8. Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 20-30 minutes, or until the sauce has thickened to your liking.
  9. Serve hot, garnished with additional chopped cilantro and parsley if desired.

Notes

Tips and Tricks

Use a slow cooker to cook the chicken for a hands-off approach.
If the flour mixture is too thick or clumpy, gradually add more cooking liquid until it reaches the desired consistency.
The sauce can be made ahead of time and refrigerated for up to 3 days before reheating and adding the shredded chicken.