Best Ras El Hanout Moroccan Spiced Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RAS EL-HANOUT, MOROCCAN SPICED CHICKEN



Ras El-Hanout, Moroccan Spiced Chicken image

This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.

Provided by Pasta-Bella

Categories     Chicken

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 16

1/4 cup ground cinnamon
1 tablespoon turmeric
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon nutmeg, fresh ground
3/4 teaspoon ground cardamom
3/4 teaspoon ground cloves
4 chicken drumsticks
4 chicken thighs
1 tablespoon fresh thyme
5 garlic cloves, thinly sliced
1/2 cup olive oil, plus
1 tablespoon olive oil
1 onion, thinly sliced
1 lemon, quartered
3 cups chicken broth
salt

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.

Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4

MOROCCAN CHICKEN THIGH SHEET PAN DINNER



Moroccan Chicken Thigh Sheet Pan Dinner image

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 lemon, zested and juiced
2 tablespoons olive oil
1 ½ teaspoons ras el hanout
½ teaspoon salt
4 (6 ounce) bone-in chicken thighs with skin
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon ras el hanout
½ teaspoon salt
2 tablespoons olive oil
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Steps:

  • Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
  • Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
  • Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
  • Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 52.6 g, Cholesterol 105.8 mg, Fat 35.4 g, Fiber 10.1 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1539.9 mg, Sugar 5.4 g

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
4 carrots, halved crosswise and quartered lengthwise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
4 skinless, boneless chicken breasts (about 8 ounces each)
1 small shallot, finely chopped (about 1/3 cup)
1 1/2 cups low-sodium chicken broth
1/4 cup dried apricots, chopped
1/4 cup pitted small green olives, halved
2 teaspoons harissa

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
  • Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
  • Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 125 milligrams, Sodium 725 milligrams, Carbohydrate 23 grams, Fiber 7 grams, Protein 52 grams, Sugar 10 grams

Related Topics