We’ve always been captivated by the bold spices of Moroccan cuisine and Ras El Hanout stands out as a magical blend that transforms ordinary chicken into an exotic delight. Originating from North Africa this aromatic mix of over a dozen spices adds depth and warmth to every bite making it a favorite in our kitchen.
In our Ras El Hanout Chicken recipe we’ll guide you through creating a simple yet flavorful dish that’s perfect for busy weeknights or impressing guests. It’s an easy way to bring global flavors to your table without fuss.
Ingredients
In our Ras El Hanout Chicken recipe, we focus on a blend of aromatic spices and fresh components that bring Moroccan flavors to life. We’ve carefully selected and ordered these ingredients as they are used in the preparation process, ensuring a seamless cooking experience.
Main Ingredients
- Chicken: 1.5 pounds (680 grams) of boneless, skinless chicken thighs, trimmed for even cooking and maximum flavor absorption.
- Ras El Hanout spice blend: 2 tablespoons, freshly ground if possible, to infuse the dish with its signature warm, earthy notes—combine equal parts cumin, coriander, cinnamon, ginger, and a pinch of saffron if making your own.
- Onions: 2 medium yellow onions, thinly sliced, for building a savory base as they caramelize.
- Garlic: 4 cloves, minced, added early to release their pungent aroma and depth.
- Olive oil: 2 tablespoons, extra-virgin, for sautéing and keeping the chicken moist.
- Lemon: 1 large lemon, juiced and zested, introduced midway to add bright acidity that balances the spices.
- Fresh herbs: 1/4 cup of cilantro leaves, roughly chopped, reserved for the final touch to enhance freshness and presentation.
- Salt and pepper: 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, to taste, adjusted at the end for seasoning harmony.
This selection ensures our Ras El Hanout Chicken delivers a vibrant mix of textures and tastes, from the tender chicken to the fragrant spice infusion.
Tools and Equipment
To prepare our flavorful Ras El Hanout Chicken, we need a straightforward set of tools and equipment that make the process efficient and enjoyable. These essentials help us handle the ingredients—from marinating the chicken to cooking it to perfection—ensuring a seamless transition from prep to plate.
Here’s a curated list of the key items we recommend, organized by their role in the recipe:
- Cutting Board and Sharp Knife: We start with a sturdy cutting board for safety and stability when chopping onions, garlic, and herbs. Pair it with a sharp knife to make precise cuts, reducing prep time and minimizing effort.
- Measuring Cups and Spoons: Accuracy is crucial for our spice blend, so we rely on measuring cups for liquids like olive oil and measuring spoons for the 2 tablespoons of Ras El Hanout. This ensures the flavors shine without overpowering the dish.
- Mixing Bowl: A medium-sized mixing bowl is essential for combining the chicken thighs with spices, lemon, and herbs. We use it to create an even marinade that infuses the meat with authentic Moroccan essence.
- Skillet or Frying Pan: For cooking, we opt for a large non-stick skillet or frying pan to sear the chicken evenly. It allows us to achieve that perfect golden crust while locking in moisture for tender results.
- Tongs or Spatula: These tools are our go-to for flipping and stirring. Tongs work best for handling the chicken without piercing it, preserving juices, while a spatula helps with scraping up flavorful bits from the pan.
- Baking Dish (if oven-baking): If we choose to finish the dish in the oven for a deeper flavor, a 9×13 inch baking dish provides even heat distribution. It’s ideal for recipes involving longer cooking times to enhance the spice profile.
By having these tools ready, we set ourselves up for a smooth cooking experience that highlights the vibrant tastes of Ras El Hanout Chicken.
Instructions
We guide you through preparing our flavorful Ras El Hanout Chicken recipe step by step, ensuring each phase highlights the vibrant Moroccan spices and tender textures for an authentic taste.
Prep Work
First, we gather and prepare the ingredients to set the stage for this aromatic dish. Start by washing 1.5 pounds of boneless, skinless chicken thighs under cold water and patting them dry with paper towels for optimal marination.
Next, chop 1 medium onion into fine slices and mince 3 garlic cloves to release their pungent essence. In a small bowl, zest and juice 1 lemon, yielding about 2 tablespoons of juice, to add a bright, tangy contrast to the spices. Measure out 2 tablespoons of Ras El Hanout spice blend, along with 2 tablespoons of olive oil and 1 teaspoon each of salt and black pepper for balanced seasoning. If using fresh herbs like cilantro or parsley, finely chop ¼ cup to infuse herbal notes that elevate the dish’s sensory appeal.
Marinate the Chicken
We marinate the chicken to lock in those rich, exotic flavors. Place the prepared chicken thighs in a large mixing bowl and add the 2 tablespoons of Ras El Hanout, minced garlic, chopped onion, lemon zest, lemon juice, olive oil, salt, pepper, and chopped herbs.
Use your hands or a spoon to toss everything together thoroughly, ensuring each piece of chicken is evenly coated in the fragrant mixture that promises a symphony of warm spices and citrusy brightness. Cover the bowl with plastic wrap or transfer to a sealed container, then refrigerate for at least 30 minutes or up to 2 hours for deeper flavor infusion—don’t exceed 2 hours to avoid over-marinating and making the chicken too acidic.
Cook the Chicken
Finally, we cook the chicken to achieve a golden, succulent finish that captures the essence of Moroccan cuisine. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers, then add the marinated chicken thighs in a single layer to promote even browning.
Sear the chicken for 4-5 minutes per side until the exterior develops a crispy, caramelized crust and the internal temperature reaches 165°F, as measured with a meat thermometer for safety and perfection. If finishing in the oven, transfer the seared chicken to a baking dish and bake at 375°F for an additional 10-15 minutes. As it cooks, the air fills with the intoxicating aroma of Ras El Hanout, creating a dish with juicy tenderness and a spicy, herbaceous depth that delights the palate.
Make-Ahead Instructions
To make our Ras El Hanout Chicken recipe even more convenient for busy schedules, we recommend preparing certain elements in advance. This allows the Moroccan-inspired flavors of Ras El Hanout to deepen, ensuring a juicy, aromatic dish that’s ready to cook with minimal effort.
Marinating the Chicken Ahead
We suggest marinating the chicken up to 24 hours in advance to enhance its tender texture and infuse it with the spicy, earthy notes of Ras El Hanout. Here’s how:
- Step 1: In a large mixing bowl, combine 1.5 pounds of boneless, skinless chicken thighs with 2 tablespoons of Ras El Hanout, 2 tablespoons of olive oil, the zest and juice of one lemon, and a pinch of salt. Use your hands or a spoon to coat the chicken evenly, ensuring every piece absorbs the vibrant, warming spices.
- Step 2: Transfer the marinated chicken to an airtight container or resealable plastic bag. Seal it tightly and refrigerate for up to 24 hours. As it marinates, the chicken will develop a rich, complex flavor profile that evokes the essence of Moroccan street food.
Prepping Vegetables and Herbs
Chop and store vegetables ahead to save time during cooking, preserving their fresh crunch and allowing flavors to meld subtly.
- Gather and prepare: Finely chop 1 medium onion and 3 garlic cloves on a cutting board. Wash and roughly chop a handful of fresh herbs, such as cilantro or parsley. Place these in separate airtight containers in the refrigerator for up to 12 hours. This step keeps the ingredients crisp and ready, so you can quickly add them to the skillet for that irresistible sizzle and aroma.
Storing and Reheating Tips
For optimal results, store prepped components properly to maintain quality:
- Storage guidelines: Keep marinated chicken in the fridge at or below 40°F (4°C) to prevent bacterial growth. Store chopped vegetables in the refrigerator’s crisper drawer to retain moisture and flavor.
- Reheating and finishing: When you’re ready to cook, remove the chicken from the fridge 30 minutes ahead to reach room temperature for even cooking. Heat a large non-stick skillet over medium-high heat, add the chicken, and follow the original cooking steps. The make-ahead process ensures the dish retains its succulent tenderness and bold Ras El Hanout essence, making it perfect for weeknight meals or entertaining.
Conclusion
We’ve loved sharing this Ras El Hanout Chicken recipe as a gateway to Moroccan flavors. It’s a simple way to elevate our everyday meals with bold tastes that feel both exotic and approachable.
By trying it, we’ll discover how easy it is to bring global cuisine into our homes, creating memorable dinners that spark joy and adventure in the kitchen.
Frequently Asked Questions
What is Ras El Hanout?
Ras El Hanout is a traditional Moroccan spice blend made from a mix of aromatic spices like cumin, cinnamon, and ginger. It’s known for its warm, complex flavors that add depth to dishes like chicken, making it a staple in Moroccan cuisine. This versatile blend enhances everyday meals with exotic tastes.
What are the main ingredients for Ras El Hanout Chicken?
The key ingredients include 1.5 pounds of boneless, skinless chicken thighs, 2 tablespoons of Ras El Hanout, onions, garlic, olive oil, lemon, fresh herbs, and seasoning. This combination creates a vibrant, flavorful dish that’s simple yet packed with Moroccan essence.
How do I prepare Ras El Hanout Chicken?
Start by washing and drying the chicken, then marinate it with Ras El Hanout, olive oil, lemon zest, juice, and salt for at least 30 minutes. Chop onions and garlic, heat a skillet with oil, cook the chicken until golden, and finish with fresh herbs. It takes about 30 minutes total and works for weeknights or occasions.
Can I make Ras El Hanout Chicken ahead of time?
Yes, marinate the chicken up to 24 hours in advance to deepen flavors. Prep vegetables and herbs ahead too, storing them in airtight containers in the fridge. This makes it ideal for busy schedules, allowing you to cook quickly when needed.
How should I store and reheat Ras El Hanout Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, use a microwave on medium for 1-2 minutes or warm in a skillet over low heat with a splash of water to keep it juicy and flavorful.
Is this recipe suitable for beginners?
Absolutely, it’s straightforward with basic tools like a cutting board, knife, and skillet. The steps are simple, and you can follow the easy instructions for marinating and cooking. It’s a great way for beginners to explore Moroccan flavors without complexity.
What can I serve with Ras El Hanout Chicken?
Pair it with couscous, rice, or flatbread to soak up the juices, and add vegetables like roasted carrots or a fresh salad. For a complete meal, include yogurt sauce or pickled onions to balance the spices, making it versatile for any occasion.