Moroccan Ras El-Hanout Chicken Delight
Indulge in the rich flavors of Moroccan cuisine with this delectable Ras El-Hanout Chicken Delight. Featured in the local food magazine MIX, this dish transforms simple ingredients into a culinary masterpiece with an aromatic blend of spices that infuse the chicken during cooking. The slow simmering in a Dutch oven ensures the chicken becomes incredibly tender, practically falling off the bone! Traditionally prepared in a Tagine, this version retains the essence of the dish with widely accessible kitchen tools. Pair it with fluffy steamed rice for a family-friendly meal that will have both kids and adults clamoring for seconds and thirds.
4-8 servings
Servings
300
Calories
15
Ingredients
Ingredients
Ground Cinnamon
1/4 cup (Ground)
Turmeric
1 tablespoon (Ground)
Fresh Ground Black Pepper
1 1/2 teaspoons (Ground)
Nutmeg
3/4 teaspoon (Fresh ground)
Ground Cardamom
3/4 teaspoon (Ground)
Ground Cloves
3/4 teaspoon (Ground)
Chicken Drumsticks
4 (Bone-in, skin-on)
Chicken Thighs
4 (Bone-in, skin-on)
Fresh Thyme
1 tablespoon (Fresh)
Garlic Cloves
5 (Thinly sliced)
Olive Oil
1/2 cup, plus 1 tablespoon (For cooking)
Onion
1 (Thinly sliced)
Lemon
1 (Quartered)
Chicken Broth
3 cups (Low-sodium recommended)
Salt
To taste (For seasoning)
Instructions
1
In a small bowl, combine the ground cinnamon, turmeric, fresh ground black pepper, nutmeg, cardamom, and cloves to create the Ras El-Hanout spice mixture.
2
Pat the chicken dry with paper towels. Dredge each piece in the spice blend until evenly coated but not overloaded. Place the chicken in a large bowl or dish, then scatter fresh thyme and sliced garlic over the top.
3
Pour 1/2 cup of olive oil over the chicken and toss well to ensure every piece is coated in spices and oil. Cover the dish with plastic wrap and refrigerate overnight, or for several hours to allow the flavors to meld.
4
Remove the marinated chicken from the refrigerator and let rest at room temperature for about 30 minutes prior to cooking.
5
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Carefully add the marinated chicken pieces, cooking them until browned on all sides. Avoid overcrowding the pan to achieve a nice, even sear; this enhances the flavor and texture of the dish.
6
Once the chicken is browned, set it aside. Add the sliced onion to the Dutch oven, sautéing until translucent, approximately 5-7 minutes.
7
Return the browned chicken to the pot, along with the quartered lemon and any remaining marinade. Generously season with salt.
8
Pour the chicken broth into the pot, adding just enough to almost cover the chicken. Bring the mixture to a gentle simmer, then cover the Dutch oven with its lid.
9
Cook for about 1 hour and 15 minutes, or until the chicken is tender and pulling away from the bone. For the last 15 minutes of cooking, remove the lid to help reduce the broth for a thicker sauce.
10
If further reduction is necessary, transfer the chicken to a plate and boil the remaining broth until it thickens to your desired consistency (approximately 2 cups). Optionally, thicken the sauce using a cornstarch slurry.
11
Serve the Ras El-Hanout Chicken over fluffy white rice or your grain of choice, garnishing with fresh herbs if desired.
Nutrition Information
24g
Fat
6g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Ras El-Hanout Chicken Delight?
It is a flavorful Moroccan dish featuring chicken slow-simmered in a Dutch oven with a complex aromatic spice blend known as Ras El-Hanout.
Which spices are used to make the Ras El-Hanout blend in this recipe?
The blend consists of ground cinnamon, turmeric, fresh ground black pepper, nutmeg, cardamom, and cloves.
How long should the chicken marinate?
For the best flavor, the chicken should be marinated in the refrigerator overnight, or for at least several hours.
Can I use a Tagine instead of a Dutch oven?
Yes, while this recipe is written for a Dutch oven for accessibility, it is traditionally prepared in a Tagine.
What type of chicken cuts are recommended?
The recipe calls for 4 chicken drumsticks and 4 chicken thighs, bone-in and skin-on for maximum tenderness.
Is it necessary to brown the chicken before simmering?
Yes, browning the chicken in olive oil over medium-high heat enhances the flavor and texture of the final dish.
How many servings does this recipe provide?
This recipe is designed to yield between 4 and 8 servings.
What is the best way to serve this dish?
It is best served over fluffy steamed white rice or your choice of grain to soak up the aromatic sauce.
How do I thicken the sauce if it is too thin?
You can boil the remaining broth after removing the chicken to reduce it, or use a cornstarch slurry for extra thickness.
Should the chicken be at room temperature before cooking?
Yes, it is recommended to let the marinated chicken rest at room temperature for about 30 minutes prior to cooking.
What is the total cooking time for the chicken?
The chicken should simmer covered for about 1 hour and 15 minutes, or until it is tender and pulling away from the bone.
What role does the lemon play in the recipe?
A quartered lemon is added during the simmering process to provide a bright, citrusy acidity that balances the deep spices.
Does this dish contain any allergens like nuts or dairy?
Based on the ingredients listed, this recipe is naturally dairy-free and nut-free.
What is the nutritional profile per serving?
Each serving contains approximately 300 calories, 24g of fat, 6g of carbohydrates, and 18g of protein.
Can I use low-sodium chicken broth?
Yes, the recipe specifically recommends using low-sodium chicken broth.
How much garlic is needed?
The recipe uses 5 thinly sliced garlic cloves to infuse the marinade and sauce.
What kind of herbs are used for garnishing?
The recipe uses fresh thyme during the marinade and suggests garnishing with fresh herbs of your choice before serving.
Is this dish suitable for children?
Yes, it is described as a family-friendly meal that is popular with both kids and adults.
How much onion is required?
One thinly sliced onion is sautéed until translucent to form the base of the sauce.
Why remove the lid for the last 15 minutes of cooking?
Removing the lid helps the broth reduce and thicken into a more concentrated sauce.
Is the chicken skin removed before cooking?
No, the recipe specifies using skin-on chicken pieces which are browned to add flavor.
What is the purpose of dredging the chicken in spices?
Dredging ensures each piece of chicken is evenly coated in the aromatic spice blend for consistent flavor.
How much olive oil is used in total?
The recipe uses 1/2 cup for the marinade and an additional tablespoon for browning the chicken.
Can I prepare the spice mix in advance?
Yes, the spice mixture can be combined in a small bowl ahead of time.
Is this a one-pot meal?
Yes, the recipe is categorized as a one-pot meal as most of the cooking happens within the Dutch oven.
How much black pepper should I use?
The recipe calls for 1.5 teaspoons of fresh ground black pepper.
Is this dish considered spicy?
While it contains many aromatic spices and is tagged as 'spicy', it is balanced and intended to be family-friendly.
What magazine featured this recipe?
This recipe was featured in the local food magazine MIX.
Can I use more than 3 cups of broth?
You should use enough broth to almost cover the chicken; 3 cups is the suggested amount, but adjust based on your pot size.
How much cinnamon is in the Ras El-Hanout blend?
The recipe uses 1/4 cup of ground cinnamon as a primary component of the spice blend.