Ras El Hanout Chicken

    Ras El Hanout Chicken


    6 people made this

    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

    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

    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 (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

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