"Ras El Hanout Chicken"
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Ras El Hanout Chicken


  • 15 mls olive oil
  • salt and freshly ground black pepper to season
  • 4 chicken pieces
  • 1 onion 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