A friend asked me for some Ras El Hanout and I have made her a jar. There was a little bit left over and so I created this recipe for Ras El Hanout Chicken to use up the extra.
If you read my daily diary you will see that each day I made a gratitude. It started many years ago and one of the things that reinforced this practice was an email I received from a friend. This week I got the email for a second time and I thought I would share it with you:
I AM THANKFUL:
for the wife who says it’s hot dogs tonight, because she is home with me, and not out with someone else.
I am thankful for the husband who is on the sofa being a couch potato, because he is home with me and not out at the bars.
Let’s be thankful for the teenager who is complaining about doing dishes because it means she is at home, not on the streets.
I am thankful for the taxes I pay because it means I am employed.
Let’s be thankful for the mess to clean after a party because it means we have been surrounded by friends.
I am thankful for the clothes that fit a little too snug because it means I have enough to eat.
We should all be thankful for our shadow that watches me work because it means I am out in the sunshine.
I am thankful for a lawn that needs mowing, windows that need cleaning, and gutters that need fixing because it means I have a home.
We should all be thankful for all the complaining we hear about the government because it means we have freedom of speech.
I am thankful for the parking spot I find at the far end of the parking lot because it means I am capable of walking and I have been blessed with transportation.
Let’s be thankful for our huge heating bill because it means we are warm.
Someone is thankful for the lady behind them in Church who sings off key because it means they can hear.
I am thankful for the pile of laundry and ironing because it means I have clothes to wear.
We should all be thankful for weariness and aching muscles at the end of the day because it means we have been capable of working hard.
I am thankful for the alarm that goes off in the early morning hours because it means I am alive.
Ras El Hanout Chicken
- 15 mls olive oil
- salt and freshly ground black pepper to season
- 4 chicken pieces
- 1 onion, peeled and thickly sliced
- 15 mls ras el hanout
- 1 aubergine, thickly sliced
- 1 yellow pepper, thickly sliced
- 1 tin cherry tomatoes
- 125 mls white wine
- 5 mls arrow root
- Small handful of fresh fenugreek sprouts
- in a tagine or heavy bottomed casserole dish with a lid, heat the oil
- season and brown the chicken pieces
- remove and set aside
- sauté the onion until soft
- add the ras el hanout and when you can smell the spices add the aubergine, yellow pepper and tinned tomatoes
- add the white wine and return the chicken to the dish
- cover and cook on a low heat for 40 minutes
- make a paste using a tablespoon of the cooking liquid and the arrow root
- mix back into the sauce and when thickened you can serve
- garnish with the fenugreek sprouts
to see how to sprout, please see here