Description
A popular blend of spices throughout North Africa, especially Morocco. Ras el Hanout means ‘Top of the Shop.’ which means the best spice a spice merchant offers. Used in tagine cooking as well as other Moroccan dishes. Our Ras el Hanout spice blend has 23 different spices in it, including whole saffron stigmas. Recipe included on back of packet. 50g
Chicken Tagine with Cous Cous – serves 4
- 8 (about 1kg) chicken thigh fillets
- 1/2 cup whole dried apricots
- 1/2 cup pitted prunes
- 400ml chicken stock
- 1 large brown onion, chopped
- 2 Tbsp Red Hot Chilli Pepper Ras el Hanout
- 1/3 cup runny honey
Couscous
- 1 cup dried couscous
- 1 cup chicken stock (salt reduced)
- 2 Tbsp olive oil
- A knob of butter
- 2 Tbsp chopped fresh continental parsley or Coriander
- Place chicken, dried apricots, prunes, stock, onion, and Ras el Hanout
- spice blend in a saucepan over high heat. Bring to the boil. Reduce heat to medium-high and cook, covered, for 20 minutes or until chicken is cooked. Stir in honey and simmer, uncovered, for 5-8 minutes or until sauce thickens slightly.
- Meanwhile, place stock for Couscous with oil in a medium heatproof bowl and bring to the boil. Turn heat off and add dried Couscous. Stir with a fork. Cover and set aside for 5 minutes or until the liquid is absorbed. Add butter and fluff couscous with a fork. Stir in the parsley or coriander.
- To serve, divide couscous and chicken tagine among bowls.
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