Moroccan recipes... Chicken rfissa or trid

Salamwalikoum,
It's been a really shamefully long time since I last posted anything a recipe and I thought it was about time I did another morroccan specialty. The recipe today is called Rfissa or as my husband calls it Trid. Trid  actually refers to the flat bread used as the base for rfissa.
This recipe is a bit time consuming so I honestly don't do it all that often. But last week I felt like making something a bit different for Jumaa since I'm always making the same couscous week after week.

So anyway here goes. Now for the flat bread portion ideally it should be rziza as found here on Sousou kitchen's blog... but even after 4 yrs I have yet to be able to make it anywhere near what she has made. So I keep it simple I press it flat into little sheets using a rolling pin or hands - the dough should be almost transparent- then cooked and rolled and sniped with kitchen shears. That's about as close as I will get it.(sigh).

Now for the ingredients:
Rziza or trid
basic bread dough (use very little yeast)
A LOT of vegetable oil(less if using a rolling pin)

Sauce
Chicken
1/2 tsp ground ginger
1-2 onions chopped
1-2 garlic cloves
1/2 tsp. salt
1/2 tsp turmeric or a few sprigs of saffron
1-2 sprigs of cilantro snipped
1 c or more green lentils
Plenty of water.


For the sauce put a drop of oil in a stock pot and fry the onions for a minute or two, then add the chicken and spices  and cook for another minute. At last add the lentils and enough water to almost fill the pot. Turn the heat on medium and let cook while you prepare the rziza.

chicken in the pot looking as apetizing as usual...Usually yummier than it looks

For the rziza prepare bread dough like usual, don't let it rise after kneading.
Seperate into small balls. Grease your hands and your work surface and I mean really grease them, like oil dripping and everything... the more oil the bigger you can spread out the dough without ripping it.
Sorry about this but  I forgot to take pictures of the 1st steps... so I skipped straight to the cooking... I have yet to learn my lesson and do my recipe blogging on a day that's not quite so crazy.

it almost looks like a tortilla...

Once all the dough is cooked it looks something like this stack of goodies:

Now here comes the fun part, just take each flat bread and roll it up and snip it into strips that are about 1/2 inch wide.it should look something like this.

If you make them ahead you can just steam them before serving so they are nice and tender. This time around I just finished them in time to plop the sauce on top and ship it off to the boys as the center next door...

One more pic before the sauce goes on...

This is a decently large amount to make, it served about 6-7 grown men with very litle leftovers....

Now before serving I took the chicken out of the sauce and placed it on a cookie sheet under broil to get the skin crispy and golden.

It's all about presentation people!

So here is the lonely poulet

And now for the sauce

again tastes better than it looks...

Put it all together and what do you get?

Another 5 lbs added to my glutious maximus.... This stuff is soooooooo good.

So there you have it. Another yummy moroccan dish that is easy to make but as I said time consuming...

until next time