Print Recipe
Moroccan Ras El Hanout
Servings
3-4
Ingredients
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
Optional
  • 10 oz couscous
  • 2 cups rice
Culinary Spice Kit
  • rice
Servings
3-4
Ingredients
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
Optional
  • 10 oz couscous
  • 2 cups rice
Culinary Spice Kit
  • rice
Instructions
Optionally
  1. Cook couscous or rice according to package instructions.
Vegetables
  1. In a POT, cook carrots and turnips over low heat in a bit of water with salt to taste.
  2. Use only as much water as needed to prevent the vegetables from burning.
  3. When they are tender, mash them with a fork or potato masher.
  4. Add salt & pepper to taste.
Chicken
  1. While the vegetables are cooking, start with the chicken:
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add the chicken, Ras El Hanout Spices, and salt to taste. Mix well.
  4. Fry the chicken pieces until they are cooked through and turned brown on all sides.
Serve
  1. Serve the chicken on a bed of vegetable mash, optionally with couscous or rice.
  2. Enjoy!
Recipe Notes

▪ 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.