Chicken and Lentils In Onion Sauce With Pasta – Pappardelle R’fissa Recipe
by Nargisse Benkabbou
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Easy
This recipe is a modern take on the centuries-old celebratory Moroccan dish r’fissa. Originating in the Fez region, r’fissa, a stew of braised chicken and lentils cooked in a fragrant onion sauce, is traditionally served with a thin dough known as ‘trid’, cut into long strips.
Trid has a texture similar to filo dough, but it is steamed rather than baked or fried, which makes it soft and pliable, like very thin crêpes. Over time, it has become common in Morocco to use different types of bread for r’fissa.
The most common substitute is plain m’semen, cut into strips, but some cooks use other breads, like batbout or harcha. I like to use pappardelle; although it is certainly not Moroccan, the texture and shape of these noodles surprisingly resembles trid strips, making them a practical substitute.
For this dish, the chicken, lentils and onions are simmered in a broth infused with ras el hanout, saffron and herbs until the broth thickens and transforms into a glossy onion sauce for serving over the trid, or pappardelle.
From Madaq by Nargisse Benkabbou (Quadrille, RRP £28) photography © Issy Croker
Ingredients for Chicken and Lentils In Onion Sauce With Pasta Serves: 4
- 5 tbsp (75ml) olive oil
- 1.1kg bone-in, skin-on chicken thighs (about 6 thighs)
- 3 large onions (660g), thinly sliced
- 4 garlic cloves, minced or crushed
- Pinch of saffron threads (3–4 threads)
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ras el hanout
- Fine sea salt
- ½ tsp freshly ground black pepper, plus more to serve, if desired
- 480ml vegetable stock or water, plus more, if needed
- 140g dried brown lentils, rinsed and drained
- 20g coriander leaves and tender stems, finely chopped, plus more to garnish
- 450g pappardelle or tagliatelle
- 2 tbsp toasted flaked almonds (optional)
How to make Chicken and Lentils In Onion Sauce With Pasta
- Heat 3 tablespoons (45ml) of the olive oil in a casserole or other large heavy pot over a medium-¬ high heat. Pat the chicken thighs dry with paper towels. Working in batches of 3 thighs each, add the chicken skin-¬ side ¬ down to the hot oil; you should hear a distinct sizzle. Cook until the skin is golden brown and releases easily from the pot with a gentle lift using tongs, 5–7 minutes. Transfer the seared chicken (cooked only on the skin side) to a plate and set aside.
- Reduce the heat to medium-¬ low, add the onions to the pot, cover and cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, saffron, turmeric, ginger, ras el hanout, 1 teaspoon salt and the pepper and cook, stirring frequently, until the mixture is fragrant, about 3 minutes.
- Return the chicken thighs to the pot, add the stock or water, lentils and coriander, and bring to the boil over a high heat. Reduce the heat to low, cover the pot and cook, stirring occasionally, until the chicken is cooked through, 40–45 minutes.
- Check the consistency of the sauce; it should be smooth and glossy and coat the back of a spoon. If it seems dry or too thick, add a few tablespoons of stock or water and stir to incorporate. Or, if the sauce is too thin, transfer the chicken thighs to a plate and continue simmering the sauce, uncovered, to thicken it slightly. This process may take a few minutes, so keep an eye on the sauce and stir occasionally to prevent sticking, then return the chicken to the pot. Taste the sauce and adjust the seasoning with salt if necessary.
- Meanwhile, about 15–20 minutes before the chicken is cooked and the sauce is ready, set a large pot of water over a high heat, add 1 teaspoon of salt, and bring to the boil. Add the pappardelle and cook according to the packet instructions; drain. Transfer the pasta to a large bowl, add the remaining 2 tablespoons of olive oil, and toss the pasta to coat.
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Divide the pappardelle between shallow serving plates and top with the chicken and plenty of the sauce. Garnish with chopped coriander, almonds and more black pepper, if you like, and serve.
About the author
Nargisse Benkabbou is a London-based Moroccan chef, cookbook author, and authority on modern Moroccan cuisine. She is recognized for blending traditional Moroccan flavors with contemporary, simplified techniques
