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Makes about 2 1/2 tablespoons Servings
2 teaspoons ground nutmeg
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
1/2 teaspoon ground mace
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed saffron threads
Mix all ingredients in small bowl. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
Recipe by Kitty Morse
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Ras El Hanout honey chicken thighs recipeRose Fooks June 20, 2020 6:00 am Credit: TI Media Limited
Nutrition per portion
We served the Ras El Hanout honey chicken thighs with a spicy couscous, a simple side that can be made in advance.
Our Moroccan-style Ras El Hanout honey chicken thighs are sweet, smoky and perfect for cooking on the barbecue. We’ve chosen skin-on thighs because we love how it absorbs the Ras El Hanout honey marinade. It also chars on the barbecue or under the grill, which adds even more flavour. You could also use skin-on chicken breasts if you prefer. Make sure you consult our guide on cooking chicken thighs if you’re unsure about how to prep chicken thighs and how long they take to cook. This recipe comes with a whole-wheat herby couscous side dish but you could also try our roasted vegetable cous cous. If you love Moroccan cuisine, you might also like our root tagine.
I spatchcocked the chicken and roasted it over a bed of whole small organic carrots and whole garlic cloves.. I rubbed the spice blend under the skin and let it marinate all day prior to roasting in cast iron skillet. So good - served with Pearl Couscous with onions and diced dry apricots and a salad of arugula dressed with lemon and shaved manchego cheese.. so good. This will be in regular rotation.
This was amazing. Made for a dinner with 8 people and all loved it. Stuck to recipe, expect put spices under the skin. Will definitely make again!
Honestly, this is the BEST rub/marinade for chicken! I make this all the time and I get so much praise every time I do!! Plus it's super quick. I don't mess with the recipe. I figure every spice is there for a reason. HOWEVER, I strongly advise using 1 tsp and not 1 tblsp salt. For best results, start marinading the chicken as early as possible. I try to do it in the morning. Also, rub the marinade underneath as well as over the skin.
Fantastic! Warning: this is a dark sauce that will stain anything it comes in contact with. That said, I served this tasty roast-beast with a quinoa pilaf and a giant green salad. Tonight: chicken tacos using the leftovers. *Ohhhhhhh yeahhhhhhh*
This chicken is easy and impressively flavorful. I just cooked it for the first time for a date (with sauteed zucchini and mashed potatoes) and it was a big hit. The best part is the cook time gives you plenty of time to clean up your mess before serving. Note: blender is unnecessary - I mixed the paste in a bowl.
Filled with flavour! I am going to do what the other reviewers suggested and make this paste in batches. Can't wait to make it again.
Excellent recipe! Made per recipe with the following change: Rubbed chicken under and on outside of skin 2 hours before and left in fridge uncovered so the skin could dry out a little to get crispy in the over. Cooked two smaller chickens in the specified time. Amazing.
I just made this and it is really delicious. I did everything as stated, but used lime juice and whole limes inside the bird (I did use lemon peel, which I had on hand because I grate it and store in the freezer when I am only using the juice). I love how the lime juice seems to ooze out and permeate everything, and I think this is probably some of the best chicken I've had to date. My only problem is that my chickens never seem to be fully cooked in the amount of time suggested (I pierce with a fork and make sure that the liquid that comes out is clear and not red/bloody). I think I had to cook it for an extra half hour. I used this ras-el-hanout recipe: http://www.epicurious.com/recipes/food/views/Ras-El-Hanout-367771#ixzz2UMrY1EY2.
Great recipe and not too time consuming. I did as the other reviews suggested and put the rub on and under the skin a couple days before I wanted to roast the chicken. Threw it in the oven at 400 for a little less than an hour and it was perfect. The leftover juices in the roasting tray were really delicious. It felt like eating at a Moroccan restaurant.
I have made this over and over again. Like others before me I put the rub under and over the skin and let it sit for two days. This has been a huge hit at home and at dinner parties. One of my two favorite chicken recipes.
I used parts of the chicken already cut up (thighs/drumsticks and breasts) and rubbed the paste on and under the skin which included a clove of garlic made into a paste. Also, I cut down the amount of salt to 1/2 tsp. I did as suggested by another review and added 1 tea bag of mint tea because I didn't have the mint on hand. Also, I didn't add the extra 6 garlic cloves 2 lemons. The dish still came out wonderful and will add to my favorites.
Great recipe. It became a staple at my house after the first time I made it. I use my own Ras El Hanout after I googled it and made my own. I've never made it with mint - I am sure it is good too, but I never had any ready. So if this is the only ingredient missing don't worry. The dish is awesome. The only thing I cannot do is ever fit two lemons into the cavity lol. It is fine with just one.
Excellent recipe, no changes needed! This is a staple in our house. This is quite authentic, too - I lived in Morocco for a long time and know Moroccan food well. This is not as intimidating as it looks, just take 10 minutes to make your own ras al hanout with spices you've probably got on hand already and you're good to go. I often use mint from a cut-open peppermint tea bag if I don't have fresh, works just as well (I put in the whole tea bag's worth). Serve with crusty bread and, for a truly Moroccan meal, french fries. Weird sounding, I know, but it's how they serve a whole roast chicken like this.
This was delicious and easy. Suggest not cheaping out on the ras-el-hanout - if you can't get a quality one like Crousset or Philippe de Vienne, make your own (the cheaper ones taste like floor sweepings and the bird will be so-so). I like the idea of freezing the rub in batches - will do this and experiment on week-night meals.
I used this recipe on a 3.5 lb chicken and it turned out beautifully. Certainly to be made again.
Wonderful weeknight meal. I didn't have a whole chicken, so I used leg quarters. I was able to find Ras el Hanout at my local spice market. Curious to try this on the grill.
Absolutely delicious. My man and I have been making sandwiches (good with ras-el-hanout aioli!) and salads with the left overs, and it just keeps tasting super delicious. The lemon provides a nice balance with the strong seasonings, so it's tasty hot or cold. A few modifications (of course) - I'm addicted to vertical roasters, so I wedged the lemon and the garlic in there and just squeezed the second lemon's juice into the vertical roaster's reservoir. I also cooked for longer at a lower temperature (but that's mostly because I suspect my oven is wonky at high settings).
This is a great recipe. I make the rub ahead of time (multiple batches). Freeze in silicon muffin tins, pop them out once frozen and vacuum individual portions in freezer bags. Having the rub on hand is great for unexpected guests or a quickly put together meal. I simply need to do the final prep and only need garlic, lemon and chicken on hand.
This is an OH MY GOD! recipe! Don't be put off by making the Ras el hanout! It'll take about 5 minutes and the spices are probably something you have already! I made this recipe EXACTLY as written (That NEVER happens) and I'm not going to play with it! I did make basmati rice and added some currants and some of the ras el hanout to the rice (with chk broth). Let's say it was gone in a day (only 2 of us!).
This chicken is not as daunting as the recipe sounds. I highly suggest making the Ras el hanout from the 4 fork recipe as other reviewers had recommended. Quite easy and most of the spices are already on hand. Also, I only had cuban mint on hand and it worked just as well, maybe even better. This recipe is a definite keeper!
Excellent!Spicy but not hot. Tender. Easy to make.
Absolutely great! I made this exactly as written. Made the ras-el-hanout from scratch from the recipe on this site. It is very easy. There are 2 recipes for it on this site. I made the one with 4 forks. I highly recommend this recipe.
Awesome recipe! Made my own ras el hanout from bon appetit archive. Used cubed organic chicken breasts that I allowed to marinate for a few hours. Then placed on skewers, with half a wedge of lemon. Cooking time was 4 minutes per side on medium high grill. Family and friends loved this!
Delicious! The ras-el-hanout was not hard to make, and I ended up using it for lots of other recipes that called for a spice rub.
I make this for friends on Valentine's day, and it was definitely enjoyed. We picked the carcass clean! I bought ras-el-hanout from Kalustyan's in NYC (but if you live somewhere more rural, they have an online store too). I don't have a food processor, so I just finely minced everything that wasn't a powder already and then mixed them, which worked fine. Like another reviewer, I pushed some spice under the skin for those who don't like to eat the skin. My 4.5lb chicken took an hour and 15 minutes rather than an hour and a half, and it was tender and moist. All in all, it was pretty easy and really tasty.
The number spices used to make an authentic Moroccan spice blend varies from person to person. For my recipe, I used a total of 12, but I read that there can be as many as 50-100! It all depends on taste buds, and desired nuances which can be spicy, savory, or even floral. For my blend I decided to experiment a bit and added some crushed lavender which gave my spice blend a subtle floral hint.
I started with cardamom pods and whole cloves which I placed in an old coffee grinder I keep around just for the purpose of grinding spices. If you want to go old school, you can use a manual spice grinder, or even a mortar and pestle.
For the remaining spices I went on the recommendation of a Moroccan Fulbright student. One thing he told me is that there are some spices/ingredients which we can't get here because they are native to Morocco and other Mediterranean regions. One of these ingredients is chufa, the tuber of a plant that grows in Southern Europe, North Africa, and the island of Madagascar.
All in all, ras el hanout, is what gives Moroccan food its characteristic flavor. Making your own spice blend can be very rewarding Ever since I first made my own chili powder a number of years ago, I've been fascinated with making my own spice blends.
What are the ras al hanout uses? Add it to marinades, just mix with olive oil and pour over beef or chicken. You can also use it as a dry rub. For example, just pat it over a roaster chicken and bake it. It's delicious! Sprinkle over pita bread for a savory snack as well. The possibilities are endless.
Want more great Moroccan recipes? Take a look at these:
Moroccan saffron chicken: The delicate taste of saffron shines through.
Moroccan country bread: Khobz Maghribi is a perfect accompaniment to any Moroccan dish. It's great by itself also, and not difficult to make.
Moroccan lamb tagine with apricots is a favorite at my house. A perfect blend of spices with a sweet touch.
If you love soups, then Moroccan Harira: Chickpea and Lentil soup is perfect for you. Hearty and delicious.
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I always recommend using fresh spices and storing in an airtight container or jar at room temperature and using within 1 year.
The spice mixture will be safe to eat beyond 1 year, but the flavors won&rsquot be as potent. If you use it past its prime, I recommend using a little more than a recipe calls for to make up for the reduced flavor.
I love organizing my spices in a kitchen drawer on a drawer spice rack &ndash it makes them so easily accessible and saves me tons of time in the kitchen!
Bring the spice stalls of a souk to your table with ras el hanout
When Ainsley Harriott heads to the spice stalls of a bustling souk in Morocco, he’s after one particular vibrant ingredient: ras el hanout, a blend of up to 30 or even more spices, the exact blend often a spice seller’s secret.
“Ras el hanout means ‘head of the shop’ and implies that it will be a mixture of the best spices the seller has to offer,” says Harriott, as he asks a spice merchant what’s in his particular blend. It has, the spice seller says, 35 spices, including cinnamon, cardamom, star anise, hibiscus, dried berries and peppercorns.
It is a heady mix that, as Harriott discovers when he inhales the aroma of a jar of ground ras el hanout, “just gets right into your senses. That is so, so wonderful.”
Hailing from Morocco, Tunisia and Algeria, ras el hanout varies from shop to shop and household to household, although cumin and coriander seeds, cinnamon, turmeric, ginger and nutmeg are common ingredients, with other additions including rosebuds, oregano, star anise, mace, chillies, paprika, cloves, ash berries, cubebs, peppercorns and fennel.
There are endless variations on this North African spice mix.
Depending on the blend, it can vary from vibrant orange to a brown-grey. It's easy to buy, or if you'd like to make your own you could try this recipe from Sydney chef Hassan M'Souli, the version SBS host Shane Delia shares in his lamb and pine nut kibbeh recipe or chef Pierre Khodja's version in his royal couscous recipe.
So how do you use this heady blend? It works in both sweet and savoury dishes: here are some more of our favourites, from rich lamb tagines to cauliflower salad and a sweet olive oil cake.
Moroccan spiced cauliflower salad with buckwheat, mint and pistachios
Buckwheat, a nutty, gluten-free grain is paired with charry, caramelised cauliflower, rich with flavour from the ras el hanout. Mint, pistachios and pomegranate seeds, if they are in season, round out this flavour-packed Moroccan salad.
Moroccan spiced cauliflower salad with buckwheat, mint and pistachios
Here's an Aussie twist on using this North African favourite: grilled tuna steak, coated with a mix of crushed coriander and cumin seeds, sesame seeds and ras el-hanout.
Barbecued spice-crusted tuna
Chicken thighs in green olive and tomato sauce
A twist on a family favourite, this recipe can be made with other meats, too, or the sauce served as it was originally, as a vegetarian side dish.
Chicken thighs in green olive and tomato sauce
Barbecued pork ribs
Adrian Richardson's rich pork ribs are marinated in chilli, ginger, garlic and ras el hanout, and caramelised on a hot barbecue.
Richo’s barbecued pork ribs
BBQ corn on the cob with ras el hanout and preserved lemon butter
"It’s so powerful, you know, I just want to be able to do something quite simple," says Ainsley Harriott when he cooks this charry, aromatic dish with his spice shop purchase. The ras el hanout is used along with three citrusy elements: lemon zest, lemon juice and preserved lemon, plus a little chilli, in the butter, which is rubbed all over the corn cobs before they are re-covered in their husks and grilled.
Charred corn with ras el hanout butter
Lamb, quince and saffron tagine
A lamb tagine is a classic use of ras el hanout. In this version, from the Feast magazine archives, the combination of fragrant spices, fruit and honey helps to cut through the richness of the lamb, and the resulting braise has a wonderful balance of sweet and sour flavours.
Lamb, quince and saffron tagine has a wonderful balance of sweet and sour flavours.
Sorry to burst your bubble out there,but even though this is a lovely and tasty blend it is not Ras-El-Hanout,I have been to Marocco and have had the pleasure to see it manufactured and know quite a bit about the real blend,there is much more to it than this paltry immitation. I will not give the recipe here because it huge and I encourage those of you really interested in the real deal to research it for themselves.You will not be dissapointed when you get to try the real stuff,it is uplifting and complex.
This is a very fragrant blend of spices. Very pleasing just to smell but absolutely amazing when used to make Moroccan cous cous, my favorite vegan meal!
Works great as a rub on chicken.
This is really tasty and goes especially well with pork. It keeps indefinitely in a small zip top baggie.
I used this in conjunction with the sweet potato/butternut squash recipe and it was wonderful - i must admit i only approximated the proportions but i worked and everyone loved it.
Instead of pork we made this with duck and it was great!!
A wonderful flavor. I am going to make up a whole batch. Next Christmas I will make some up and include in gifts from kitchen
i looked for ras el hanout at the markets in edmonton. i was always asked if this was for a pregnant woman. got great laughs when i said no, it's for a pork tenderloin!
It's odd to rate just a combination of spices, but this one is spectacular! I used it on a pork tenderloin, but it would be good on any number of other things, including chicken.
Ras el hanout
Ras el hanout, which translates literally as "head of the shop", originated in the Meghribi villages of North Africa. It is a complex and distinctive mix of about 20 to 27 spices and herbs, the quantities of which vary according to the maker. Specific quantities are a much guarded secret from one spice shop to the next, and blending is considered an art. Ras el hanout is used with poultry, meat, game, rice and couscous. It can be found already mixed, like in specialty stores. If you are unable to find it, here is a simple recipe for you to make your own.
- 1½ tsp black peppercorns
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cardamom seeds
- ¼ tsp hot paprika
- 4 whole cloves
- ¼ tsp ground turmeric
- ¼ tsp sea salt
- ¼ tsp ground allspice
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2 tbsp
Grind all the ingredients together with a mortar and pestle.
Use as instructed in recipes.
Hassan M’Souli is the chef at Sydney’s Out of Africa Restaurant and the author of two cookbooks, the latest being Make It Moroccan .
Israeli Green Beans with Ras el Hanout
Recipe adapted from Jenn Louis, Ray, Portland, OR
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
2 tablespoons orange juice
One ½-inch piece ginger, peeled
1 pound haricots verts or green beans, trimmed
¼ cup cashews, roughly chopped
¼ cup dried apricots, thinly sliced
1. In a blender, purée the cilantro, olive oil, juices, garlic and ginger until smooth. Set aside.
2. In a medium Dutch oven, heat 2 inches of vegetable oil to 350°. Add the green beans to the Dutch oven and fry until tender, 1 to 2 minutes. Using a metal spider, transfer the beans to a large heatproof bowl.
3. Add the remaining ingredients and the reserved cilantro vinaigrette to the bowl of green beans and toss to coat. Transfer to a platter and serve.
Sweet Ras El Hanout: Moroccan Spice Mix for Desserts
I remixed this Moroccan Ras El Hanout spice blend typically used in savory dishes like curry and came up with this sweet spice mix that’s amazing for sweets and desserts!
I absolutely love Moroccan food! I will let you know a little later about my sentimental connection to Moroccan food. Today however, I will be sharing a remix of one of my favorite Moroccan spices to a form more suitable for sweets: my sweet Ras El Hanout spice mix! Ras El Hanout is a Moroccan spice mix that is pretty similar to Garam Masala. It is a customizable mixture of spices, that is typically used in savory dishes… well, since I am not typical, I decided to come up with a mixture that is more suited for sweets and desserts. I will be sharing a carrot cake recipe using this sweet Ras El Hanout spice mix tomorrow, but I don’t want you to just pick up any ready made Ras El Hanout because that would lead to a funny tasting cake. This sweet spice blend will give you the perfect combination that will be add a depth of flavor to your deserts, without making it taste like curry.
You can tweak this recipe to your taste and can omit certain spices if you do not like them, or they are not available to you however, I would be cautious about changing the portions and adding new spices. For instance, I would advise against substituting green cardamom for black cardamom, since black cardamom is more savory than sweet. Also, adding more cloves could edge this sweet spice blend towards a more medicinal taste… so I’ll recommend some caution in your creativity. Of course since it’s a free world and I am just a random experienced kitchen maestro on the internet… feel free to experiment as much as you want!
Please be sure to rate my ras el hanout sweet spice mix and leave a comment below if you tried it! Also while you’re here why not take a quick second and subscribe to my newsletter to get email notifications on new recipes, click the links to FOLLOW ME ON PINTEREST or INSTAGRAM? You can catch some behind the scenes action, my shopping hauls, personalized tips and friend-only recipes with videos on my Instagram. Also pin this recipe for later and explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends!