CROCK POT CHICKEN RAS EL HANOUT
I made up this recipe after reading a more complicated recipe found here. I ended up changing the spices and method completely. The final result is so delicious and flavorful. Serve over hot Basmati rice.
Provided by MonsterMaha
Categories Chicken Thigh & Leg
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato paste and chicken broth in crock pot. Stir to mix.
- Place chicken in crock pot.
- Sprinkle all chicken with Ras el Hanout (be generous).
- Add remaining ingredients.
- Set crock pot on low for 4 hours.
- Stir to distribute spices.
- Set crock pot on high for 2-4 hours.
Nutrition Facts : Calories 562.7, Fat 35.9, SaturatedFat 10.1, Cholesterol 237.5, Sodium 399.8, Carbohydrate 4.5, Fiber 0.9, Sugar 2.7, Protein 52.6
RAS EL-HANOUT, MOROCCAN SPICED CHICKEN
This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Provided by Pasta-Bella
Categories Chicken
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
- Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
- Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
- Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
- Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
- Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
- Serve with white rice or other grain of choice.
Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
- Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
- Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.
Nutrition Facts : Calories 460 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.11 milligram of sodium
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