North African Ras El Hanout
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
- 1.25 lb chicken breast or thighs cut into 1/2 inch strips
- 1 lb white carrots roughly cut
- 1/2 lb turnips roughly cut
- olive oil
- salt & pepper
Ras El Hanout 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
- boiled potatoes
- In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
- Use only as much water as needed to prevent the vegetables from burning.
- Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.
- 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 until it is cooked through and turned brown on all sides.
- Serve the chicken on a bed of vegetable mash with your preferred sides.
- Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
- If you really want to miss out on the turnips, substitute them with potatoes.
- Substitute white carrots with colored carrots.