Best Ras El Hanout A Moroccan Spice Blend By Rachael Ray Recipes

MOROCCAN BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 °F
• For the spice mix: Toast the coriander and cumin seeds in a small skillet until golden and fragrant
• Remove to a spice grinder and let cool
• To the spice grinder add the crushed red pepper flakes and coarse black pepper
• Process in the spice grinder until well ground and blended
• Remove to a small bowl and add the rest of the ingredients for the spice mix
• This can be stored in an airtight container for future use as you will not need it all for one dinner
• Remove the chicken thighs from their packaging and pat dry with paper towels
• Season liberally with salt and let come up to room temperature (about 20 minutes)
• Meanwhile, mix 1 tablespoon of the spice mix with the date syrup or honey and the EVOO
• In a foil-lined rimmed baking sheet, toss the chicken thighs and onions with the spice mixture and spread out evenly with the skin up
• Sprinkle lightly with a little more of the spice mix
• Bake until browned, 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 °F
• (Check the chicken after 20 minutes, if it seems like the skin might be getting too dark, tent with foil or turn the oven down to 350 °F for the remainder of the cooking time
• )

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

RAS EL HANOUT SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

RAS EL HANOUT RECIPE

Steps:

• In an electric coffee or spice grinder, blitz all of the ingredients to a powder.
• Store in an airtight container for up to 6 months.

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.

RAS EL HANOUT (MOROCCAN SPICE MIX)

Steps:

• Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
• Remove from heat and cool.
• Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
• Sift to remove any unground bits.
• Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

RAS-EL-HANOUT (MOROCCAN SPICE BLEND)

Steps:

• Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer.