Ras-El-Hanout comes from north Africa, particularly Tunisia, Morocco and Algeria and is a wonderful mix of 16 spices! Great for use in tagines and as marinades.
The Name translates as 'head of shop' but in Arabic means 'top shelf' and is where the best spices were kept. We blend these by hand, takes time but its worth it! Great spice blend and one of our favourites.
Ras el Hanout Chicken Traybake
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
15 minutes
Cook Time
45-50 minutes
A wonderfully complex spice blend that we love to share. There will be more recipes coming soon for one of our favourite spice blends. Keep checking back.
Author:Simon
Ingredients
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1 tbsp Spice Pantry Ras el Hanout Blend
- 400g sweet or normal potatoes peeled and cut into 1-inch cubes
- 400g carrots peeled and cut into 1-inch cubes
2 tbsp olive oil
- 1 large red onion cut into 8 wedges
3 garlic cloves or 1.5 tsp of minced garlic
- 4 chicken breast fillets
- 1 lemon quartered
- Fresh thyme sprigs (optional)
- Salt and Pepper
2 cups low fat natural yogurt, 2 tsp of honey and 2 tsp Ras El Hanout spice mix.
Directions
Let’s Prep
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Slice and dice your potatoes, carrots and onions.
Let’s cook
Oven cook
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Preheat oven to 400°f/ 200°c/ 180°c Fan/ Gas mark 6.
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Place the carrots and sweet potatoes on a roasting tray and drizzle with the oil, season well with salt and pepper and roast for about 10-12 minutes.
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Add the onions and garlic and mix well, cook for another 18-20 minutes.
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While the vegetables are roasting add the chicken to a pan and part cook making sure it's all sealed. Once sealed put a lid over the pan to keep the moisture in as it will make the chicken juicy and tender and cook for about 3 minutes.
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Once the vegetables are done add the chicken and lemon quarters to the roasting tray making a single layer. Sprinkle over the Spice Pantry Ras el Hanout blend and the thyme sprigs (optional) and roast for a further 15-20 minutes or until the chicken is cooked through.
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Whilst cooking lets make a simple side dip. Combine 2 cups of yoghurt with 2 tsp of honey and 2 tsp of Ras El Hanout spice blend together. done!
Enjoy!
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Divide between plates adding yogurt to each one, you can use the roasted lemon to squeeze over the top if you desire.
Recipe Note
Works well with cous cous or savoury rice as well.
