Rfissa with Rziza - Part I

Ingredients

• 3 pounds (1.5 kg) chicken (marinated in spices)
• 2 teaspoons of salt
• 1 teaspoon of pepper
• 1 teaspoon turmeric
• ½ teaspoon Ras-El-Hanout
• A pinch of saffron threads (optional)
• 1 large onion (chopped)
• A small bouquet of fresh cilantro
• 2 tablespoons of fenugreek
• ¼ cup of vegetable oil
• ½ cup of olive oil
• 1 large tomato (grated)

Directions

1. Step 1: Marinating the Chicken
   
   1. Mix a little bit of salt, pepper, turmeric, and vegetable oil. Rub the chicken with this marinade. Place the chicken in a covered container and let it marinate in the fridge overnight.
2. Step 2: Cooking the Chicken
   1. Add the spices (salt, pepper, turmeric, ras-el-hanout, and saffron) to the pressure cooker (or heavy pot).
   2. Add ¼ cup of water and mix it with the spices.
   3. Place the chicken in the pot and mix it will with the marinade. Make sure that the spices cover the chicken all over.
   4. Insert the end bones of the chicken legs into the back skin to make the chicken compact.
   5. Add the chopped onion and the cilantro to the pot.
   6. Wash the fenugreek with water. Place the genugkreek in a cheese cloth, close it, and place it in the pot.
   7. Add the vegetable oil and olive oil to the pot
   8. Cook the chicken with all the ingredients, uncovered, on high heat for 5 minutes.
   9. After cooking the chicken for 5 minutes, add the tomato to the pot. Continue cooking for 5 minutes on high heat, uncovered.
   10. After the 5 minutes, add hot water to the pot until the chicken is half covered.
   11. Cover the pot and let the chicken cook on medium-high heat until done. The time of cooking will vary depending on the pot you are using (pressure cooker or heavy pot). Just make sure the chicken is tender at the end to ensure it’s cooked.
3. Step 3: Making Rziza
   1. Check Part II of this recipe on how to make Rziza and plate the Rfissa.