Moroccan Ras El Hanout
- 1.5 lb chicken breast skin- and boneless, cut into 1/2-inch slices
- 1 lb white carrots roughly cut
- 1/2 lb turnips roughly cut
- salt & pepper
- 10 oz couscous
- 2 cups rice
Culinary Spice Kit
- Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender
- Cook couscous or rice according to package instructions.
- In a POT, cook carrots and turnips over low heat in a bit of water with salt to taste.
- Use only as much water as needed to prevent the vegetables from burning.
- When they are tender, mash them with a fork or potato masher.
- Add salt & pepper to taste.
- While the vegetables are cooking, start with the chicken:
- In a large PAN, heat 2 tbsp oil over medium heat.
- Add the chicken, Ras El Hanout Spices, and salt to taste. Mix well.
- Fry the chicken pieces until they are cooked through and turned brown on all sides.
- Serve the chicken on a bed of vegetable mash, optionally with couscous or rice.
▪ Substitute chicken with turkey, lamb, or sirloin beef. ▪ If you really want to miss on the turnips, go for potatoes instead. ▪ Substitute white carrots with other colored carrots.