How to make Moroccan Ras el Hanout Chicken
Making Moroccan Ras el Hanout
Ingredients:
1/4 cup cumin seeds
3/4 teaspoon saffron
1-1/2 teaspoons ground cinnamon
1 tablespoon turmeric
1 teaspoon ground ginger
1 tablespoon freshly ground black pepper
1/2 cup paprika
Method:
1. In a small skillet over medium low heat, toast the cumin seeds for 2 minutes, until fragrant. Place the seeds in a spice grinder and cool completely. Add the saffron to the spice grinder and grind with the cumin seed.
2. Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.
Making Making Moroccan Ras el Hanout
Ingredients
1 frying chicken (cut up)
1/4 cup vegetable oil
2 large onions, julienned
2 tbsp. flour
1/2 cup white vinegar
2 cups tomato sauce
1 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon
Directions
Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and sauté until onions are barely limp. Remove onions from oil and spread on top of chicken pieces. Sprinkle flour on the frying oil and blend. Add vinegar, tomato sauce, and water. Pour mixture over chicken. Sprinkle seasonings over top of the mixture. Cover and bake in 400°F oven for 1 hour or until chicken is tender.