Rfissa

 One of my favorite Moroccan dishes is Rfissa.  Made with chicken stewed with onions and spices, lentils, and served on a bed of shredded msemmen, it is a delicious and impressive meal, especially for a special occasion.  In Morocco, it is traditionally made to celebrate a birth, but I like to make it for any special occasion, whether a holiday, birthday, or just a dinner party!  If you cannot find msemmen, you can always make your own!  

Rfissa

Ingredients

• 1 whole chicken, approximately 5 lbs
• 2 - 3 large onions, thinly sliced
• 1/3 cup olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 tablespoon ginger powder
• 2 teaspoons ras el hanout
• 1 teaspoon turmeric
• 1/2 cup lentils
• 1 cup cilantro, finely chopped
• 1 cup parsley, finely chopped
• 1 teaspoon saffron threads, heated gently and crumbled
• 3 cups water
• 1 teaspoon smen (optional)
• 3 - 4 large msemmen, or 1 batch homemade msemmen, shredded with layers separated
• 1/4 cup whole almonds
• Vegetable oil
• 12 quail eggs

1. Begin by marinating the chicken overnight.  Combine the onions, olive oil, salt, pepper, ginger, turmeric, and ras al hanout in a bowl or heavy-bottomed pot large enough to hold the chicken.  Add the chicken, thoroughly coating it in the spices.  Cover and refrigerate overnight.
2. Once the chicken is marinated, place the contents of the bowl (if used) in a heavy-bottomed pot.  Cook over medium heat, covered but stirring occasionally, for 15 - 20 minutes, until a rich sauce begins to form.
3. Add the lentils, cilantro, parsley, saffron, and 3 cups of water (if a large part of the chicken remains exposed, add another cup of water).  Cover and simmer over low heat for about one hour.
4. While the chicken is cooking, prepare the fried almonds and quail eggs.
5. Begin by blanching the almonds in boiling water for a minute or two.  Remove them from the water and place onto a towel.  As soon as they are cool enough to handle, squeeze them to remove the skins.  Allow to dry completely.
6. Heat 1/2 inch of oil in a frypan over medium heat.  Fry the almonds, stirring constantly, until they are a light to medium golden brown, about 5 - 7 minutes.  They will continue to darken after removed from the oil, so be careful not to overcook.  Drain on a paper towel.
7. To boil the quail eggs, put just enough water in the pot to cover the eggs, about 1 1/2".  When the water is just about to boil, add the eggs all at once.  Cook the eggs for three minutes, then drain and immediately add to an ice bath.  Once cooled, carefully peel the eggs.  
8. Shortly before the chicken is done, place the shredded msemmen in the top of a couscous steamer.  Allow to steam for 10 - 15 minutes, until soft and warmed through.
9. When the chicken is done cooking, remove the chicken and place on a baking sheet.  Broil for about five minutes to allow the skin to darken and begin to crisp.
10. Add a tablespoon of smen (if using) to the broth in the pot, and allow it to reduce slightly if needed.  You want to to be thick and rich, not watery.
11. Pile the warmed msemmen on a large platter with sides.  Place the chicken in the middle, and top with the lentil-onion broth.  Place the peeled quail eggs around the chicken and sprinkle with the fried almonds.
12. Enjoy!