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
for the husband who is on the sofa being a couch potato, because he is home with me and not out at the bars
for the teenager who is complaining about doing dishes because it means she is at home, not on the streets
for the taxes I pay because it means I am employed
for the mess to clean after a party because it means I have been surrounded by friends
for the clothes that fit a little too snug because it means I have enough to eat
for my shadow that watches me work because it means I am out in the sunshine
for a lawn that needs mowing, windows that need cleaning, and gutters that need fixing
because it means I have a home
for all the complaining I hear about the government because it means we have freedom of speech
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
for my huge heating bill because it means I am warm
for the lady behind me in church who sings off key because it means I can hear
for the pile of laundry and ironing because it means I have clothes to wear
for weariness and aching muscles at the end of the day because it means I have been capable of working hard
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
Click on the links for conversions and notes.
to see how to sprout, please see here
22 thoughts on “Ras El Hanout Chicken”
This looks super delicious! Congratulations on the new book, we wish you all the success possible! Have a great week! Jenny and Shilpa – Baking Devils
thanks so much! Hope your week is awesome as well 🙂
I love that you do a gratitude diary entry every day. Kudos to you Tandy!
Your chicken looks and sounds fabulous!
Have a happy week.
thank you Mandy , it helps me stay positive and see the best in life 🙂
That looks like an excellent Moroccan dish. I like how there’s flexibility in making that spice mixture so you can make it your own.
it is a great ‘make your own’ spice and I have fiddled mine a few times, depending on my mood 🙂
Definitely had to click on your link to find out what Ras El Hanout is–and it sounds right up my alley! I love piles and piles of spice! I ran out of cumin this weekend, and it felt like a crisis. I am thankful for running out of certain grocery items, because it reminds me just how much I DO have!
I collect spices – and my drawer is fit to bursting! It is a good reminder that we have so much to be thankful for 🙂
Oh i loved that list of thankfuls.. so true, and so .. well.. real really Oh and .. YUM! c
thats C! Have a great day 🙂
Lovely thoughts – it´s good to take a step back and be thankful, sometimes I confess to forgetting. Lovely recipe too, I adore ras el hanout – am off to the UK next month so will get my mum to give me a supply of hers!
have fun shopping and being with your family!
This looks and sounds wonderful. A very spicy tagine and the sprouts make a pretty garnish. I’ve bought Ras el hanout ready mixed but prefer to use freshly ground spices because they taste so much better.
thank you so much, and thanks for the visit 🙂 I much prefer making my own spice blends as well 🙂
Tandy, I’m so glad I found this recipe – I have some Ras Al Hanout spice that I won in a contest and have been looking for a great recipe to use it. Bookmarked! 🙂
I have a few recipes with the Ras El Hanout and I hope you enjoy using the spice mix 🙂
That Chicken looks yummy 😉
thanks so much!