SAVORY SPICES TO WARM YOUR SOUL

Open air spice markets are one of my favorite destinations when traveling to foreign lands.  The aromas and brilliant colors make for a sensory overload of epic proportion!

 

 

 

 

 

Ras el Hanout Moroccan Chicken - North African Spice Blend

 

Yields 3 tablespoons  - Store in airtight container.

• • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • ½  teaspoon salt
  • ³⁄₄ teaspoon sugar
  • ³⁄₄ teaspoon fresh ground black pepper
  • ¹⁄₂ teaspoon cinnamon
  • ¹⁄₂ teaspoon ground coriander
  • ¹⁄₄ teaspoon cayenne
  • ¹⁄₂ teaspoon ground allspice
  • ¹⁄₂ teaspoon ground fennel
  • ¹⁄₄ teaspoon ground cloves

The spice blend and Moroccan Chicken recipe here is lively, rich in depth of flavor and packed full of trace minerals and nutrients. 

   Moroccan Chicken w/Chickpeas & Raisins

Serves 4

If you love foods with flavor then you will love this recipe! The spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken

• 3 -5 tablespoons oil
• 4 lbs chicken thighs (skin on)
• salt and pepper
• 1 large onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 1 teaspoon paprika
• ¹⁄₂ teaspoon cinnamon
• 2 teaspoons grated lemon zest (can use more)
• 1 tablespoon flour
• 3 cups chicken broth
• 3 tablespoons honey (or to taste)
• 1 ¹⁄₂ cups chickpeas, rinsed and drained
• ¹⁄₂ cup dark raisin (or to taste)
• cooked rice

Directions

1.     In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.

2.     Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.

3.     Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.

4.     Stir in broth, honey, lemon zest and flour; stir to combine.

5.     Then add in the browned chicken; simmer covered for about 15 minutes.

6.     After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).

7.     Season with salt and pepper.

8.     Remove the chicken to plate/s.

9.     Add in the chickpeas and simmer for 5 minutes.

10. Pour the sauce over the chicken and serve with cooked rice.