Moroccan Ras el Hanout

$6.00

NORTH AFRICAN SPICE BLEND | SALT FREE | MILD HEAT | VEGAN

Ras el Hanout means head of the shop and was never one recipe. Every merchant blended their own, so this one is ours. We think its intriguingly complex. Cumin and coriander add the earthy weight, while ginger and cinnamon add the warmth, and a little cayenne for a kick. Thirty seconds in hot oil and the kitchen smells like somewhere else entirely.


Ingredients

cumin seed, ginger, coriander seed, black peppercorn, cassia cinnamon, cayenne pepper, cloves, allspice

Style
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From Our Laguna Beach Spice & Tea Shop

It can be intimidating to use a spice that you don't know well. So here's how we tell people to work it:

Add it to the pan after the onions and garlic have softened, then cook it about 30 seconds before anything else goes in. That short bloom in the oil is what lets the spices run through the whole dish instead.

A chef customer of ours told us this one: stir a pinch into warm oatmeal with toasted almonds, chopped dates, and a drizzle of honey.

  • What to use it on

    Roasted carrots, cauliflower, sweet potatoes, or eggplant turn warm and richly spiced with a spoonful stirred in before they hit the oven.

    Couscous, chickpeas, or lentils build into a full meal fast, gold-colored and fragrant with cinnamon and cumin.

    Lamb, chicken, or white fish take on an aromatic crust when it's rubbed on before roasting or grilling, especially good with a squeeze of lemon and fresh herbs.

    A spoonful stirred into a simmering stew or tagine is often the only seasoning the dish needs.

Try This Simple Recipe Tonight

Easy Chicken Tagine

Serves 4

Chicken simmered with Moroccan Ras el Hanout, dried plums, and green olives, served over basmati rice.

Ingredients

  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro
  • 2 tsp Moroccan Ras el Hanout
  • 1 cup chicken broth
  • 1/4 tsp kosher salt
  • 1 can diced tomatoes, undrained
  • 3/4 cup dried plums/prunes, cut into bite-sized pieces
  • 1/2 cup pitted whole green olives
  • 1 small lemon, cut into 4 pieces
  • 2 cups cooked basmati rice

Instructions

  1. In a Dutch oven, heat oil to medium-high heat.
  2. Add chicken to the oil and brown on both sides, about 3 to 4 minutes each side.
  3. Reduce heat to medium. Add salt, Ras el Hanout, chicken broth, diced tomatoes, plums, olives, and lemon wedges.
  4. Stir in the cilantro. Reduce heat to low, cover, and simmer about 25 to 30 minutes, until chicken is thoroughly cooked.
  5. Remove chicken to a serving platter and increase heat to reduce the sauce. Boil uncovered until thickened, about 5 minutes.
  6. Return chicken to the sauce and serve over basmati rice.