Chicken Rfissa is a variation of trid, a Moroccan dish that traces its origins back to tharid, a centuries-old Arab dish of stew and broth served over bread.
While trid can take different forms, rfissa is specifically a chicken and lentil dish that’s served on a bed of shredded trid pastry, msemen, meloui (or rezat el kadi), harcha, or day old bread.
When served over crumbled harcha, it’s referred to as rfissa medhoussa; when served over cubed bread, it’s called treda.
