Rfissa Recipe

Name: Rfissa Recipe
Total time: 40 min
Yield: 1
Cuisine: Moroccan

Recipe By Slurrp

Rfissa is a dish that is very popular in Morocco and is made from the main ingredient chicken, all-purpose flour, spices, and cilantro leaves.

4.8

17 Rating - Rate

Non Vegdiet

40minstotal

10minsPrep

30minsCook

ingredients serve

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Ingredients For Rfissa Recipe

3 pound Chicken
2.5 teaspoon Salt
1 teaspoon pepper
1 teaspoon Turmeric
0.5 teaspoon Ras El Hanout
1 pinch saffron threads
1 large onion
A small bouquet of fresh cilantro
2 tablespoon Fenugreek
0.25 cup vegetable oil
0.5 cup olive oil
1 large tomato
2 cup All purpose flour
Warm water
0.5 cup melted butter mixed with 1/2 cup vegetable oil

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Directions : Rfissa Recipe

STEP 1.Place the flour in a very large clay pot used to knead the dough or a flat surface for the working area.

STEP 2.Now add warm water, little at a time, while mixing with your palm until the flour is a bit wet and you can create a ball of dough.

STEP 3.Keep kneading the dough with the palm of your hand, energetically, for 10 minutes until you get a smooth dough. You can also use a kneading machine. Add a little bit of warm water if needed.

STEP 4.Place the salt on the working station and knead the dough over it until the salt is well integrated. Keep kneading energetically for another 5 minutes.

STEP 5.In the end, you will get a very malleable smooth dough that you can shape into a thick tube.

STEP 6.Cover the dough with a plastic wrap and let it rest for a minimum of 30 minutes.

STEP 7.To shape the dough, you need to prepare ½ cup of melted butter mixed with ½ cup vegetable oil.

STEP 8.Cover your palm with the butter mixture and brush it over the dough. Take the dough tube and pass it along with your palms simultaneously to make it thinner.

STEP 9.Keep pressing the dough on it and stretching it to make the tube of dough thinner until it becomes like a thread like medium-thick noodles. Brush the dough with the melted butter and oil mixture from time to time.

STEP 10.Roll the threads around your hand to get a roll like a wool ball, from time to time, and keep brushing with the butter-oil mixture. Put the dough ball down and flatten it a bit by gently pressing on it.

STEP 11.Cover the dough ball with a plastic wrap and let it rest for 20-30 minutes, after the dough rests, press a bit it with your hands until it flattens into a disk shape.

STEP 12.For marinating the chicken mix a little bit of salt, pepper, turmeric, and vegetable oil. Rub the chicken with this marinade. Place the chicken in a covered container and let it marinate in the fridge overnight.

STEP 13.Heat a heavy pan on high heat until it becomes hot, once the pan is hot, lower the heat to medium-high, and start cooking the pancakes.

STEP 14.Brush the surface with a little bit of the butter-oil mixture and cook the pancake on both sides until they become golden brown.

STEP 15.For the chicken add the spices (salt, pepper, turmeric, ras-el-hanout, and saffron) to the pressure cooker.

STEP 16.Add ¼ cup of water and mix it with the spices.and place the chicken in the pot and mix it well with the marinade. Make sure that the spices cover the chicken all over.

STEP 17.Insert the end bones of the chicken legs into the back skin to make the chicken compact, then add the chopped onion and the cilantro to the pot.

STEP 18.Wash the fenugreek with water. Place the fenugreek in a cheesecloth, close it, and place it in the pot.

STEP 19.-7 add the vegetable oil and olive oil to the pot, cook the chicken with all the ingredients uncovered, on high flame for 5 minutes.

STEP 20.-8 after cooking the chicken for more than 5 minutes, add the tomato to the pot and continue cooking for 5 minutes on high heat, uncovered. After the 5 minutes, add hot water to the pot until the chicken is half covered.

STEP 21.-9 cover the pot with a lid and let the chicken cook on medium-high heat until done. The time of cooking will vary depending on the pot you are using. Just make sure the chicken is tender at the end to ensure it’s cooked.

Nutrition
value

4539

calories per serving

387 g Fat258 g Protein14 g Carbs24 g FiberOther

Current Totals

387 g Fat
258 g Protein
14 g Carbs
24 g Fiber

MacroNutrients

Carbs
14 g
Protein
258 g
Fiber
24 g

Fats

Fat
387 g

Vitamins & Minerals

Calcium
478 mg
Iron
26 mg
Vitamin A
4920 mcg
Vitamin B1
2 mg
Vitamin B2
2 mg
Vitamin B3
79 mg
Vitamin B6
6 mg
Vitamin B9
286 mcg
Vitamin B12
0 mcg
Vitamin C
116 mg
Vitamin E
39 mg
Copper
4 mcg
Magnesium
507 mg
Manganese
2 mg
Phosphorus
2718 mg
Selenium
274 mcg
Zinc
22 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Rfissa Recipe

ingredients serve

Ingredients For Rfissa Recipe

Directions : Rfissa Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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