Ras El Hanout Chicken

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:


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
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Ras El Hanout Chicken

Recipe Category: Chicken
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 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

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