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.
Knife and cutting board for chopping onion and garlic
Ingredients
2lbsbonelessskinless chicken thighs
2cupswater
1onionfinely chopped
3garlic clovesminced
1tablespoonpaprika
1teaspoonground ginger
1teaspoonground cinnamon
1teaspoonground turmeric
1/2teaspoonground black pepper
1/2teaspoonground cumin
1/4teaspoonground nutmeg
1/4teaspooncayenne pepper
1bunch fresh cilantrochopped
1bunch fresh parsleychopped
1cupvegetable oil
1cupwhole wheat flour
1cupfine semolina flour
1tablespoonsalt
8cupswater
Instructions
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.
Remove the chicken from the pot and set aside to cool slightly. Shred the chicken with a fork or your fingers and set aside.
Strain the cooking liquid into a separate bowl and set aside.
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.
Cook the flour mixture, whisking constantly, for 10-15 minutes, or until it turns a deep golden brown color.
Slowly pour the reserved cooking liquid into the pot, whisking constantly to prevent lumps from forming.
Add the shredded chicken to the pot and stir to combine.
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.
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.