Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris root, Bay Leaves, Caraway Seed, Cayenne, Cloves, Mace, Black Pepper, Brown Cardamom, Whole Kashmiri Saffron Stigma.
Description & Use: Ras el Hanout is a classic blend used in Moroccan cooking. The name means ‘top of the shop’ or the very best spice blend that a spice merchant (Souk) has to offer. When Herbie developed this Ras el Hanout, he researched many traditional recipes and then came up with his own interpretation. Herbie did leave out the Spanish Fly and the Hashish, however the Herbie’s Spices Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice. To make a spiced cous cous, just add ½ a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour. Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb. Nutrition information applies to dry spice mix only.
Ras el Hanout Chicken
4 chicken thighs with bones
2 chicken breast fillets
2 tablespoons Ras el Hanout
1 tablespoon olive oil
2 small onions, peeled and quartered
4 cloves garlic, peeled and halved
2 small carrots, sliced
1 cup frozen peas
12 small mushrooms, halved
- Put the Ras el Hanout into a shallow dish and roll the chicken pieces to coat lightly.
- Heat the oil in a heavy-based saucepan, add chicken and turn until browned all over.
- Add onions, garlic and ¼ cup of water and reduce heat to lowest possible. Cover and do not lift lid for at least 15 minutes, by which time the chicken will have released its juices.
- Add salt if desired and carrots, continue to cook very slowly until carrots are almost tender.
- Stir in other vegetables, add enough water or stock to cover chicken.
- Increase heat until heated through then turn it back to very low again.
- When the mushrooms and peas are cooked, serve over rice or cous cous