On my trip to Morocco, I bought Ras el hanout spice mix, I've heard quite a lot about it but buying from Marrakech had its own charm. I did taste quite a few dishes made in Ras-el-Hanout at the hotel we stayed in.
Then a few weeks later after we were back from holidays our chef in office kitchen made 'poached white fish in Ras el hanout' and that's how I thought of my own Ras el hanout experiment.
Chicken in Ras el hanout |
Ingredients
Chicken - 1 medium (cut in 16 pcs)
Onion - 2 medium (finely chopped)
Ginger garlic paste - 2 teaspoon
Whole Spices (Black Pepper, Green and Black Cardamom, cloves, bay leaf, cinnamon, and Star anise)
Greek Yogurt - 1 bowl
Ras el hanout mix - 3 teaspoon
Paprika - 1 teaspoon
Dried apricot - 5-7
Cherry Tomato - 5-6
Olives - 5-7
Olive Oil - 3 tablespoon
Salt (to taste)
Recipe
- Microwave apricot in a bowl dipped into water for 2 minutes
- Heat oil in a pan
- Add whole spices and fry for a minute
- Add chicken and ginger garlic paste, fry for 3-5 minutes, turning side by side
- Take the chicken out of oil, and leave it in a large bowl
- Add Ras-el-Hanout and paprika to chicken
- Add greek yogurt to chicken, and let it marinate till onion is ready
- Add some more oil to pan if necessary, and heat it
- Add onion to pan, fry for few minutes
- Add Cherry tomatoes and olives, fry for few minutes
- Add apricot with its water
- Add chicken marinate, add water, cover the pan
- Cook chicken on low flame till it is well done