Ras El Hanout

Moroccan Ras El Hanout

Cuisine Moroccan
Servings 3


Shopping List

  • 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
  • oil
  • 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.
  • Enjoy!


▪ 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.
Keyword grains of paradise, long peper, mace, nigella, rosebud