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Ras El Hanout Braised Chicken

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Prep Time:

20 Minutes

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Total Time:

30 Minutes

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Serves:

Serves 4-5

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Per Serving:

About the Recipe

Blend No.12

A wonderful fragrant spice blend, used extensively in North Africa. There are many variations on this mix. This dish can be prepared quickly and then placed in the oven to cook

METHOD

1. STEP

Prepare your ingredients.

 

2. STEP

Mix two teaspoons of Ras El Hanout spice mix with two tablespoons of water then coat the chicken.

 

3. STEP

Add 2 tablespoons of oil to a pan.

 

4. STEP

On a medium heat fry the onion, garlic, carrots, and tomatoes for 5 minutes.

 

5. STEP

Add the chicken, olives and mint then transfer into an oven proof dish.

 

6. STEP

Pour the stock over the chicken and place in the oven with the lid on for 25 minutes.

 

7. STEP

Remove the dish from the oven and add the chickpeas. Replace the lid and leave to rest for 5 minutes to warm through.

 

8. STEP

Serve and enjoy.

INGREDIENTS

  • 4 medium chicken breasts

  • 1 large onion

  • 2 large carrots - thinly sliced

  • 4 tomatoes - chopped

  • 2 tsp SpiceMasters Ras El Hanout mix

  • 1 pt vegetable or chicken stock

  • 1 tin of chickpeas - drained

  • 4-6 mint leaves - chopped

  • 12 black olives

  • 2 tbsp of oil

Typical Nutritional Content

What is Ras El Hanout Spice?

The Arabic term ras el hanout can roughly be translated as “top shelf” or the “best in the shop.” This over-the-top spice blend is undoubtedly something special, and it’s used in several North African countries to flavour chicken, goat, lamb and fish.

Ras el hanout is a staple in the famous Moroccan cuisine, known for its vibrant dishes to share, including stews, soups and tagines. The spice blend can elevate even the humblest ingredients to celebratory heights, making any dish flavoured with ras el hanout an authentic culinary experience! Here’s what you need to know about this extraordinary spice blend.

The History of Ras El Hanout

The Mediterranean Sea blesses Morocco in the north so the North African region has played a vital role in humanity’s history. Traders and explorers from all around Europe visited and interacted with what today we call Morocco since ancient times.

To understand ras el hanout, one must see Morocco as a cultural hot pot where Mediterranean, Levantine, Andalusian and Amazigh influences merge with sub-Saharan traditions. More recently, in the 20th century, the region also experienced a significant Spanish and French influence, turning this side of North Africa into an authentic collage of ingredients, cooking methods and flavours. Ras al hanout is a homemade combination of hot spices with warm brown spices, Southeast Asian and Arab flavours — everything in perfect harmony.

It comes without saying, achieving such a harmonious blend is no easy feat. Every cook and every family in Morocco make their own spice blend, and they can differ significantly. At Spice Masters, we’ve assembled our own Ras El Hanout to reflect North Africa’s rich culinary traditions. Our spice blend will give a unique flavour to red meat, fish and poultry, just like an authentic homemade ras el hanout. This is a ‘top shelf’ spice blend indeed.

How to Use Ras El Hanout Spices

The ras el hanout spice blend adds aromatics, depth of flavour and spiciness to food, and those traits can benefit a wide variety of foods, from scrambled eggs to any imaginable stew.

Traditionally, the ras el hanout blend gives life to tagines, and meaty stews served with couscous. Harira soups and the Bastilla, a classic meat or seafood puff-pastry pie, also benefit from the sophisticated spice blend.

Let’s just say any food seasoned with ras el hanout instantly transports you to the warm North African country, no matter where you are. That’s what good spice blends do! Ras el hanout is also a wonderful dry rub for roasted poultry and grilled meat.

Ras El Hanout Spices

Although ras el hanout spice blends can have up to twenty-seven spices, Spice Master’s Ras El Hanout captures the essence of the Moroccan spice blend with the following ingredients in the perfect proportions.

1. Celery Salt

Celery salt elevates the flavour of other spices in the blend and the flavour of the food seasoned with it. Savoury and more interesting than regular sea salt, celery salt is a leading component in our ras el hanout blend.

2. Onion

Powdered onion is the base over which we build flavours. The universal aromatic bulb has a unique sharpness and sweetness, compatible with every cuisine on the planet. Morocco is a huge onion-producing country and exports many of Europe’s onions.

3. Turmeric

The Arabs introduced turmeric to Morocco in the 7th century, and it plays a special role in the country’s cuisine. Native to South Asia, the golden spice gives colour, flavour and aroma to many dishes, particularly as part of a ras el hanout blend.

4. Coriander

Moroccan coriander is one of the boldest and most robust spices in the category, even over Egyptian, Indian and Chinese varieties. With the loveliest earthy and citrus notes, coriander seeds add complexity to any spice blend, and it’s exceptionally compatible with grilled and roasted foods.

5. Cinnamon

Known as ‘karfa’ in Morocco, cinnamon has been a staple spice in the region and goes back to ancient times. It’s used in sweet and savoury preparations, from Harira soup to meat-based tagines.

6. Ginger

Both fresh and dried ginger are used in Morocco in nearly every meal. Ginger adds freshness to the food and contrasts with warmer, spicier flavours in the country’s spice cabinet.

7. Rose Petals

Rose petals are unique to Moroccan ras el hanout spices. The Arabs brought the sweet-scented flowers centuries ago to the country, and the flowers elevate anything cooked with ras el hanout with the sweetest floral notes.

8. Black Pepper

As a universal spice, black pepper brings more exotic flavours together and spearheads spice blends with a peppery bite and an astringent kick.

9. Cayenne

Cayenne pepper is not always used in traditional North African cuisines. It’s a delicious add-on reserved for a few dishes that benefit from the pepper’s spicy flavour. In Morocco, the spice is known as ‘felfla.’

10. Chilli Flakes

Chilli flakes boost our ras el hanout spice with specks of colour and mild spiciness. Sun-dried chilli flakes are common in Moroccan specialities, primarily when grilled or roasted and based on meat. Vegetarian dishes are often less spicy.

11. Paprika

Known as ‘Felfa Hlouwa,’ paprika is used in Moroccan tomato-based dishes and salads. And people often prefer sweet paprika over the smoky one.

12. Nutmeg

Common in Moroccan stews, couscous and tagine, and also used in seasonal foods, including desserts, the sweet, nutty spice is often used in meat-based dishes, especially during holidays.

13. Cardamom

Native to India but widely used in Moroccan beef stews and grilled meat specialities, ground cardamom pods are essential ingredients in a ras el hanout spice blend.

14. Clove

Clove is used in small quantities in North Africa, as the dried flower is intensely aromatic and might overwhelm more subtle flavours. Used sparingly, clove gives fragrant notes to spice blends.

From North Africa to the World

Ras el hanout is not only a combination of the most successful spices in the world, but it’s also one of the most versatile spice blends on the planet. Every dish benefits from the thrilling combination of sweet scents and spicy flavours, and that’s the secret behind North African cuisine. For this “top shelf” blend, there are no limits.

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