Moroccan Riffa with Baladi chicken
The Moroccan Riffa is a type of porridge that is famous in the traditional Moroccan dish, and it is a popular dish that is prepared on multiple occasions, especially the occasion of childbirth.
These eaters contain nutrients that increase immunity against colds, generate milk for breastfeeding women, and help them recover after childbirth.
The Moroccan rafisa includes fenugreek, lentils, and a mixture of spices (Ras al-Hanout) or al-Masakhan. In the following, we review how the Moroccan rafisa works with local chicken.
The ingredients consist of a 2 kg chicken, two chopped onions, 10 saffron bristles, a teaspoon of ghee, and a teaspoon of turmeric.
In addition to a teaspoon of ginger, and half a teaspoon of black pepper mixed with white pepper, and a small bunch of coriander and parsley.
As well as a teaspoon of salt, 4 teaspoons of oil, a liter of water, and 100 grams of lentils, and the serving amounts require 600 grams of Rafisa dough, and a teaspoon of margarine.
How to prepare:
In a saucepan over a low heat, put onions, chicken, spices, ghee, a bunch of bunch of herbs, oil and water, and when boiling, reduce the heat and cook all for 30 minutes.
We take a ladle of broth from the pot and keep it on the side to be used in cooking the lentils, and leave the saucepan on the fire until the chicken is done, then smear it with a small spoon of margarine and then remove it from the heat.
In a second saucepan, we submerge the lentils with water over the stove, cover and leave them until they are soft, then the lentils are salted and add the preserved broth, then leave it for 10 minutes.
When serving, put the leaves of the Raffa dough in a couscous (a steamer of cooking pot) to be heated with steam, then put it on a serving plate, and water it with broth and decorate it with chicken and lentils.