Best 5 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
• )

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 A MOROCCAN SPICE BLEND BY RACHAEL RAY

Steps:

• Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.

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.