Spices 
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Recipes  |
Ras el Hanout Chicken
4 chicken breasts, cut up 1 large onion, chopped 2 tablespoon olive oil 3 cloves garlic, minced 1 tablespoon Ras El Hanout 1 teaspoon Crystallized Ginger, chopped 1 package dried apricots, chopped 1 cup chicken stock 1 can chickpeas squirt of lemon 1 tablespoon anardana (dried pomegranate seeds) Directions: 1. Preheat oven to 350º. 2. Heat oil in large covered pan and sauté onion until tender. 3. Add garlic, Ras el Hanout spice blend, ginger, apricots, chicken stock and a squirt of lemon to the pan and stir until combined. 4. Salt and pepper chicken. 5. Add the chicken to the pan, turn to coat with spice mixture and cook on each side for about 2 minutes. 6. Add chickpeas to pan and stir. 7. Cover and simmer for about 30 minutes or until chicken is tender. 8. Garnish with anardana and serve with rice. Serves: 4 Prep time: 55 minutes |
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