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Chicken Ras el Hanout

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Ginger, Crystallized: Cubed 2 oz bag $2.75
Ras el Hanout 1 oz bag $4.15
Chicken Bouillon Cubes $4.75

Ingredients:

Directions:

Preheat oven to 350 degrees. In an oven-proof, lidded saute pan, cook onions in olive oil over medium heat until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2 to 3 min. Sprinkle chicken with salt and pepper. Remove onion mixture and put chicken in pan, adding more oil if necessary, and cook about 2 min. on each side. Return onion mixture to pan and add chicken stock and dried plums (or apricots). Cover pan and put in oven for 30 min., turning chicken halfway through cooking time.

Serving Suggestions:

Serve over rice or couscous.

Yields:

4 servings

Thanks to:

Vivian Peterson, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Chicken Ras El Hanout

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"

-Reyna of Raleigh, NC

Chicken Ras el Hanout


Yields: 4 servings

Ingredients:

Directions:

Preheat oven to 350 degrees. In an oven-proof, lidded saute pan, cook onions in olive oil over medium heat until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2 to 3 min. Sprinkle chicken with salt and pepper. Remove onion mixture and put chicken in pan, adding more oil if necessary, and cook about 2 min. on each side. Return onion mixture to pan and add chicken stock and dried plums (or apricots). Cover pan and put in oven for 30 min., turning chicken halfway through cooking time.

Serving Suggestions:

Serve over rice or couscous.

Yields:

4 servings

Thanks to:

Vivian Peterson, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.