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| Rasel Hanout |
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Weight |
250 gms |
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Price |
19.04 $ USD |
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| Description |
Ingredients: Cloves Allspice Black Pepper Mace Cardamom Cinnamon Ginger Turmeric Rosebuds Cumin White Pepper Coriander Nutmeg Saffron Bay Leavs and Paprika.
This traditional Moroccan mix has the reputation of being the very pinnacle of all spice blends. The name ras el hanout loosely translated means head of the shop and is meant to represent the very best the spice merchant has to offer. What makes this blend so special is the number of ingredients sometimes over twenty and the subtle manner in which all these unique spices merge to form a balanced full-bodied blend with no sharp edges. Ras el hanout is subtly curry-like with a spicy yet floral fragrance and robust yet subtle flavor. When sprinkled onto chicken and fish before pan-frying grilling or baking it gives a golden color and mild aromatic spiciness that is very agreeable. Ras el hanout goes well with lamb game tagines and couscous dishes.
Chicken Ras- El Hanut With Lentils
Yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 large onion (or 2 small) thinly sliced and finely chopped
6 chicken thighs
4 garlic cloves
1/2 cup of black lentils
¼ teaspoon saffron
½ teaspoon ginger
½ teaspoon black pepper ground
¼ teaspoon salt
1/2 teaspoon turmeric
1 tablespoon fresh parsley finely chopped
2 tablespoons fresh cilantro finely chopped
½ teaspoon Ras el hanut
¼ teaspoon fenugreek seed powder
1/3 cup of water or chicken broth
First bring to boil 3 cups of water in a small pot and add lentils. Cook lentils for 7 minutes and turn off the heat. Let it remain in the hot water until chicken is almost cooked.
Second rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Season both sides of the chicken with salt black pepper and ras el- hanut.
In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Add onion and garlic and saute until brown about 8 minutes. Add spices: saffron ginger black pepper salt turmeric ras el hanut and fenugreek; saute for 3 more minutes.
Add seasoned chicken to pot and sprinkle over the chopped fresh parsley and cilantro. Cover and lower the heat. Simmer on low for 30 minutes. Drain lentils from the water. Turn chicken thighs over add lentils and 1/3 cup of water; stir taste juices and adjust seasoning to taste. Cook for 20 more minutes until lentils are soft and mostly absorbed.
Serve with Pita bread or over rice. |
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