Moroccan Chicken Tagine - Spicy Moroccan Style Chicken Curry - Ras el Hanout
Recipe type: Chicken
Although this recipe is not entirely authentic, it has all the flavors and aromas of the real thing and is certainly worth a try. The list of spices required may seem a little daunting but please don't let this put you off.
- 7.5ml Ground cumin
- 7.5ml Ground ginger
- 7.5ml Turmeric
- 7.5ml Salt
- 6.25ml Ground cinnamon
- 10ml Whole black peppercorns
- 5ml Ground white pepper
- 3.75ml Ground coriander seed
- 7.5ml Chilli powder
- 7.5ml Whole allspice berries
- 3.75ml Ground nutmeg
- 2.5ml Ground cloves
- 8-12 Chicken pieces
- 1 Green pepper
- 1 Yellow pepper
- 1 Red pepper
- 4 Potatoes
- 2 Onions
- 3-4 Small lemons
- Starting with the spice blend or Ras el Hanout. Ras el Hanout is Arabic for head of the shop, or the best spices the shop has to offer.
- Place the ground cumin, ground ginger, turmeric, salt, ground cinnamon, black peppercorns, white pepper, ground coriander, chilli powder, allspice berries, ground nutmeg and ground cloves in your spice grinder. Placing the ground ingredients into the grinder along with the ingredients that require grinding really helps the mill achieve a finer result.
- Machine the spice blend until nice and fine.
- Transfer the spice mixture to a spice shaker.
- To continue, seed and cut the peppers into chunky bits.
- Cut the onions into thick half-rounds.
- Top and tail the lemons and slice them into thin wedges.
- Peel and chop the potatoes into chunks.
- Pour the chopped peppers, onions and potatoes into a large roasting tin and mix them around.
- Traditionally this dish would be baked in a tagine, but a roasting tin does just fine.
- Sprinkle generous dose of the ras el hanout over the vegetables. Don't be stingy with the spices, this is a dish that requires a heavy hand, otherwise you will end up with a bland chicken stew.
- Place the chicken pieces on top of the vegetables and give this a large dose of the spice blend.
- Scatter the lemon wedges around the pan and your ready to roast.
- Roast the chicken at 160c or 320f for 60 minutes.
- Remove the pan from the oven. Shuffle the vegetables around the pan and flip the chicken pieces over.
- Reseason the chicken and the vegetables with another large dose of the spice blend.
- Place the chicken back into the oven and continue to roast for a further 60 minutes.
- Remove the pan from the oven, shuffle the vegetables around and flip the chicken over again.
- Once again, give the pan a generous dose of the ras el hanout.
- Return the pan to the oven, adjust the temperature to 250c or 480f and roast for a final 15 to 20 minutes until the chicken skin is well browned.
- Remove the pan from the oven and serve the chicken and vegetables on a bed of couscous and enjoy.