Moroccan Chicken Rfissa
Shredded rotisserie chicken layered over crispy vermicelli in a warm, spiced tomato broth—the Moroccan comfort dish that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 whole (about 3 cups) rotisserie chicken, shredded
- 8 oz vermicelli pasta (thin pasta nests or broken strands)
- 1 medium onion, diced
- 1 can (14 oz) canned crushed tomatoes
- 1.5 tbsp harissa paste
- 1.5 cups chicken broth
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add onion and cook, stirring, until translucent, about 3 minutes.
- 2
Stir in harissa paste and cook for 30 seconds until fragrant.
- 3
Add crushed tomatoes and broth. Bring to a simmer and cook 2 minutes.
- 4
Crush vermicelli into 2-inch pieces directly into the skillet. Stir well and simmer until pasta is tender, about 5 minutes.
- 5
Fold in shredded chicken and warm through for 1 minute. Taste and season with salt and pepper.
- 6
Serve in bowls and scatter fresh cilantro or parsley on top.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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