Ras El Hanout 50g Spice Blend
Information
Recipe For Ras El Hanout
Ras El Hanout Chicken Tagine
*(Serves 4-6)*
Ingredients:
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4-6 chicken thighs (bone-in, skin-on for best flavor)
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2 tbsp olive oil
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1 large onion, finely chopped
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3 garlic cloves, minced
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1 tbsp Ras El Hanout (adjust to taste)
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1 tsp ground cumin
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1 tsp ground ginger
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1 cinnamon stick (or ½ tsp ground cinnamon)
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1 cup chicken stock
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1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
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½ cup dried apricots (or dates/raisins)
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½ cup green olives (optional, for contrast)
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1 preserved lemon, peel rinsed and sliced (or zest of 1 lemon)
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Salt & pepper to taste
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Fresh cilantro or parsley, to garnish
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Toasted almonds (for crunch, optional)
Instructions:
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Brown the chicken: Heat oil in a tagine or heavy pot. Season chicken with salt, then sear until golden (5 mins/side). Remove and set aside.
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Sauté aromatics: In the same pot, cook onion until soft (5 mins). Add garlic, Ras El Hanout, cumin, ginger, and cinnamon stick; stir 1 minute until fragrant.
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Simmer: Pour in stock and tomatoes, scraping up browned bits. Return chicken to the pot. Add apricots, olives, and lemon.
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Cook low & slow: Cover and simmer 30-40 mins (or bake at 325°F/160°C) until chicken is tender.
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Serve: Garnish with herbs and almonds. Enjoy with couscous or crusty bread.
Why This Recipe Works:
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The Ras El Hanout infuses the dish with warmth (cinnamon, cardamom) and depth (turmeric, cloves).
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Sweet & savory balance from dried fruit and olives is classic Moroccan.
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Preserved lemon adds a unique tang (substitute lemon zest if needed).
Other Popular Uses for Ras El Hanout:
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Lamb Kebabs: Rub on lamb before grilling.
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Roasted Vegetables: Toss carrots/squash with oil and 1 tsp Ras El Hanout.
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Vegetarian Stew: Chickpeas, sweet potatoes, and spinach.
Specifications
Barcode 9421903194541
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