Chicken Ras El Hanout Recipes
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
CROCK POT CHICKEN RAS EL HANOUT
I made up this recipe after reading a more complicated recipe found here. I ended up changing the spices and method completely. The final result is so delicious and flavorful. Serve over hot Basmati rice.
Provided by MonsterMaha
Categories Chicken Thigh & Leg
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato paste and chicken broth in crock pot. Stir to mix.
- Place chicken in crock pot.
- Sprinkle all chicken with Ras el Hanout (be generous).
- Add remaining ingredients.
- Set crock pot on low for 4 hours.
- Stir to distribute spices.
- Set crock pot on high for 2-4 hours.
Nutrition Facts : Calories 562.7, Fat 35.9, SaturatedFat 10.1, Cholesterol 237.5, Sodium 399.8, Carbohydrate 4.5, Fiber 0.9, Sugar 2.7, Protein 52.6
CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS
Provided by Mourad Lahlou
Categories Chicken Dinner Fig Spice Chill Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
- Preheat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer chicken to skillet and sear until golden, 5 to 6 minutes per side. Transfer chicken to heavy roasting pan, skin side up. Add carrots, shallots, garlic, 1 teaspoon thyme, lemon peel, ras-el-hanout, chicken broth, white wine, and remaining 3 tablespoons olive oil to skillet. Bring to boil, whisking up brown bits. Pour mixture over chicken in roasting pan and bring to simmer over medium heat. Cover with foil; place in oven. Braise 1 hour, until tender.
- Transfer chicken, carrots, and shallots to baking sheet; discard garlic. Pour pan juices into large saucepan. Spoon off fat from surface. Boil juices until reduced to 1 3/4 cups, whisking occasionally, about 18 minutes. Add figs and vinegar; cook until figs are just heated through, 3 to 4 minutes. Season with salt and pepper. Place cooked couscous on large plate. Top with chicken, vegetables, and figs. Spoon sauce over chicken and figs. Garnish with fresh herbs and serve immediately.
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2019-07-05 Spices in Moroccan Chicken: Most often, Moroccan chicken is seasoned with Ras El Hanout, a blend of spices (most often ginger, coriander, cumin, cloves, allspice, cinnamon, turmeric, pepper, paprika) that varies from region to region in the North African countries of Morocco, Tunisia and Algeria.No blend is the same! In Arabic, ras el hanout translates to “top …
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