Recipe: Chicken Ras el Hanout
This Test Kitchen Approved recipe has been tested for accuracy.
A little sweet and a little savory with warm spices and dried fruits.
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. Cubed Crystallized Ginger, chopped
- 2 tsp. Ras el Hanout
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 2 cups chicken stock
- 16 dried apricots or prunes
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 servingsThanks To
Vivian Peterson, Savory Spice customerMake This Recipe!
Savory Spice Shop Ingredients
Nutrition
Dairy-Free
Nut-Free
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Items in this Recipe
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Customer Reviews ( Add a Review )
5 stars
4/7/17
cinsu32
Absolutely restaurant-quality delicious, and so easy to prepare. This will be a frequent offering at my house!
5 stars
3/14/16
gpurdy897
Man, what a wonderful dish.
We used chicken thighs, as they are our personal preference, but this was such a stellar dish. Tender, rich, and full of Moroccan flavour- we cannot wait to try again.
*Our only note is that we love a hefty curry, so we used extra Ras el Hanout. Served with turmeric & lemongrass rice, this is quite the phenom hit.
