Ras El Hanout Moroccan Spice Mix Recipes

RAS EL HANOUT

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

RAS EL HANOUT (MOROCCAN SPICE MIX)

Steps:

• Put all the whole spices in a nonstick pan over medium-high heat and toast for 3-5 minutes stirring constantly. Your kitchen should start smelling wonderful!
• Remove from heat and cool.
• Grind the ingredients to a fine powder,using a mortar and pestle or a grinder,.
• Sift to remove any unground bits.
• Place in a tightly sealed container and store in a cool, dark place, or in the freezer.

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.

MOROCCAN RAS EL HANOUT SPICE MIX

Steps:

• Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup) until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!

RAS EL HANOUT SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

RAS EL-HANOUT, MOROCCAN SPICED CHICKEN

Steps:

• To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
• Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
• Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
• Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
• Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
• Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
• Serve with white rice or other grain of choice.