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Ras El Hanout Chicken
Recipe Category:
Chicken
All Rights Reserved:
An original recipe from Lavender and Lime
Ingredients
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
Method
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