Saturday 13 January 2018

Chicken in Ras el hanout

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


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)


  1. Microwave apricot in a bowl dipped into water for 2 minutes
  2. Heat oil in a pan
  3. Add whole spices and fry for a minute
  4. Add chicken and ginger garlic paste, fry for 3-5 minutes, turning side by side
  5. Take the chicken out of oil, and leave it in a large bowl
  6. Add Ras-el-Hanout and paprika to chicken
  7. Add greek yogurt to chicken, and let it marinate till onion is ready
  8. Add some more oil to pan if necessary, and heat it
  9. Add onion to pan, fry for few minutes
  10. Add Cherry tomatoes and olives, fry for few minutes
  11. Add apricot with its water
  12. Add chicken marinate, add water, cover the pan
  13. Cook chicken on low flame till it is well done

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