Ras El Hanout Chicken

    (4)
    1 hour

    Ras El Hanout is a Moroccan classic spice blend with a curry-like flavour which I found at "Herbie's Spices." This is a great dish to make for guests because the fragrance of the chicken as its cooking permeates the whole house and smells amazing. Serve it with rice or couscous.

    AuGratin

    New South Wales, Australia
    6 people made this

    Ingredients
    Serves: 4 

    • 4 chicken thighs with bones
    • 2 chicken breast fillets
    • 2 tablespoons Ras el Hanout spice blend
    • 1 tablespoon olive oil
    • 2 small onions, peeled and quartered
    • 4 cloves of garlic, peeled and halved
    • 1/2 cup chicken stock or water
    • pinch of salt (to taste)
    • 2 small carrots, sliced
    • 1 cup frozen peas
    • 12 button mushrooms, halved

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Dust the chicken with Ras el Hanout spice blend.
    2. Heat the oil in heavy frying pan, add chicken, and cook, turning until browned all over.
    3. Add onions, garlic and 1/4 cup stock or water, reduce heat to low. Cover for 15 minutes.
    4. Add salt and carrots, continue to cook very slowly until carrots are almost tender.
    5. Stir in other vegetables, add enough stock or water to cover chicken. Increase heat and heat through, then reduce heat to very low until the mushrooms and peas are cooked, about 10 minutes.

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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    1

    I couldn't believe I found this recipe here. A friend had given me a sample pack of Herbie's Spices which I'd totally forgotten about so I made this dish. Quick, easy and smells amazing just like it says. It went well with the Spinach Leek and Bean Soup... a bit of a couscous theme I think!  -  06 Oct 2008

    by
    7

    As with all recipes, I changed it a bit - added a tin of tomatoes, two more carrots and two teaspoons of cumin - depends on what your ras el hanout tastes like because they are all different. I also cooked this in a tagine in the oven for one hour after the first stage of browning in a saucepan and added more water. I also added some raisins in the rice to add a little sweetness to the dish. It was delicious. Will do this one again.  -  18 Nov 2012  (Review from Allrecipes UK & Ireland)

    by
    1

    I changed it also - just because I can - I added tomatoes and chickpeas and extra carrots also i used a whole chicken cut into 10 pieces as well as cooking in a lovely terracotta tagine I happen to own. It turned out really good. I also served it with baby new potatoes as we'd had rice dishes twice in the last three days Otherwise perfect.  -  23 Feb 2016  (Review from Allrecipes UK & Ireland)

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