RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hashir Hammad
[email protected]This dish is a waste of time and money.
Mitia Andriamilanto
[email protected]I would not recommend this recipe to anyone.
Brynnah Ideru
[email protected]This dish was a lot of work for not a lot of payoff. The chicken was bland, and the spices were overpowering.
Zuthi Islam
[email protected]I followed the recipe exactly, but my chicken came out dry. I'm not sure what went wrong.
javiona harris
[email protected]This dish was a little too spicy for my taste, but I still enjoyed it. The chicken was cooked perfectly, and the spices were very flavorful.
Lively Cowies
[email protected]I'm not a big fan of Moroccan food, but I really enjoyed this dish. The chicken was tender and flavorful, and the spices were well-balanced.
Han Ho
[email protected]This is my go-to recipe for chicken when I'm short on time. It's quick and easy to make, and it always turns out great.
farzana muntaka
[email protected]I love the simplicity of this dish. It's easy to make, and the results are always delicious.
Helala Lala
[email protected]This dish is a great way to introduce someone to Moroccan cuisine. The chicken is flavorful and juicy, and the spices are aromatic and inviting.
Sofia Bepary
[email protected]I followed the recipe exactly, and the chicken came out perfectly. The spices were delicious, and the chicken was cooked evenly.
TWESIGE JOSEPH
[email protected]This was my first time making ras el hanout chicken, and it turned out great! The chicken was tender and juicy, and the spices were flavorful without being overpowering.
Shifat Hasan
[email protected]I've made this dish a few times now, and it's always a hit with my family and friends. The chicken is always cooked perfectly, and the spices are amazing.
Dejan Predolin
[email protected]This dish was absolutely delicious! The chicken was moist and flavorful, and the spices were perfectly balanced. I will definitely be making this again.