Ras Al Hanout Spiced Chicken Tagine Recipes

RAS EL-HANOUT, MOROCCAN SPICED CHICKEN

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.

MOROCCAN SPICE BLEND - RAS EL HANOUT

Steps:

• Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.

RAS AL-HANOUT SPICED CHICKEN TAGINE

Steps:

• To make ras al-hanout: In a small bowl combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves. To make chicken: Thoroughly pat the chicken dry with paper towels and dredge the chicken in the ras al-hanout spices so the pieces are completely covered. Place in a bowl or baking dish and scatter thyme and garlic over the chicken. Pour olive oil over everything, toss to coat, cover with plastic wrap and let sit in the refrigerator overnight. Remove marinated chicken from refrigerator 30 minutes before cooking. Take the chicken out of the marinade; set remaining marinade aside. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat; add chicken and cook until brown on all sides. Remove the chicken from the Dutch oven; set aside. Add the onion to the Dutch oven and cook until translucent, about 3 to 4 minutes. Place the chicken in the tagine or return to the Dutch oven, add the onions and lemon, along with 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 the meat is quite tender, about 1 hour and 15 minutes. Remove chicken, lemons and onions from the broth and keep warm. Skim any fat from the surface of the broth, bring to a rolling boil and boil until the sauce is reduced to about 2 cups, 6 to 8 minutes. Season the chicken to taste with salt return to the broth along with the lemons and onions. Serve with Saffron Couscous and Chocolate Harissa (see accompanying recipes).

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.

RAS EL HANOUT

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS

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.