Ras el hanout chicken (2): Difference between revisions
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|title=Ras el hanout chicken (2), Meat recipe | |title=Ras el hanout chicken (2), Meat recipe | ||
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|keywords= | |keywords=#raselhanout #garlic #carrots #chicken #parsley #stock #thespiceshop #chickpeas #celery #spices #onions | ||
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|description=I bought some ras el hanout from Birgit at The Spice Shop and have been messing about for ages finding recipes to use it in | |description=I bought some ras el hanout from Birgit at The Spice Shop and have been messing about for ages finding recipes to use it in | ||
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|TotalCalories = 2436 | |||
|PortionCalories = 609 | |||
|DatePublished=19th January 2013 | |DatePublished=19th January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Ras el hanout chicken.jpg | |Image = [[Image:Ras el hanout chicken.jpg|alt=Electus]] | ||
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[[Image:Ras el hanout - couscous spice.jpg|300px|thumb|right|Ready to simmer]] | [[Image:Ras el hanout - couscous spice.jpg|300px|thumb|right|Ready to simmer]] | ||
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| 2 [[Carrots|carrots]], cut in half lengthways and sliced thickly | | 2 [[Carrots|carrots]], cut in half lengthways and sliced thickly | ||
| 1 sweet pepper, any colour, chopped - I only had a half left. | | 1 sweet pepper, any colour, chopped - I only had a half left. | ||
| | | 310g skinless [[Chicken|chicken]] breasts, cut into thin strips | ||
| 3 teaspoons [[Ras el hanout|ras el hanout]] | | 3 teaspoons [[Ras el hanout|ras el hanout]] | ||
| 2 teaspoons of [[ground cumin seeds]] (white) | | 2 teaspoons of [[ground cumin seeds]] (white) | ||
| 3 fresh red chillies, chopped | | 3 fresh red chillies, chopped | ||
| | | 400g can of [[Plum tomatoes|plum tomatoes]], chopped | ||
| 1 tablespoon tomato puree | | 1 tablespoon tomato puree | ||
| | | 300ml hot [[Chicken stock|chicken stock]] (make from a Knorr [[Stock cube|stock cube]] if you wish) | ||
| 1 | | 1 410g can of chick peas or [[Beans#Quantities:_dried_beans_vs_cooked_beans_vs_canned_beans|the equivalent amount of dried beans, cooked]] | ||
| 1 teaspoon of dried parsley if no fresh is available. | | 1 teaspoon of dried parsley if no fresh is available. | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
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[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
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Revision as of 04:46, 20 July 2016
| Ras el hanout chicken (2) | |
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| Ras el hanout chicken and couscous | |
| Servings: | Serves 4 |
| Calories per serving: | 609 |
| Ready in: | 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 19th January 2013 |
I bought some ras el hanout (couscous spice) from Birgit at The Spice Shop and have been messing about for ages finding recipes to use it in. It's a wonderful warm spicy mix, reminiscent of Arabian cuisine. I notice that Bart's Spices now produce one, but I doubt if it'll be as good as Birgit's!
This recipe is my variation on the original recipe, tailored to my taste and using ingredients available at the time. I can't help meddling with recipes!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 4 cloves of garlic peeled and crushed - or to taste
- 1 small head of celery, chopped, leaves as well if you have them
- 2 carrots, cut in half lengthways and sliced thickly
- 1 sweet pepper, any colour, chopped - I only had a half left.
- 310g skinless chicken breasts, cut into thin strips
- 3 teaspoons ras el hanout
- 2 teaspoons of ground cumin seeds (white)
- 3 fresh red chillies, chopped
- 400g can of plum tomatoes, chopped
- 1 tablespoon tomato puree
- 300ml hot chicken stock (make from a Knorr stock cube if you wish)
- 1 410g can of chick peas or the equivalent amount of dried beans, cooked
- 1 teaspoon of dried parsley if no fresh is available.
- sea salt and freshly ground black pepper
Method
- Heat the oil in a large pan or wok, add a good grind of black pepper to it and then add the carrots, celery, onions and garlic and sweat them down for 10 minutes
- Remove and reserve.
- Increase the heat, add a little more oil if needed and brown the chicken strips for 4 minutes or so
- Stir in the spices, mix and continue to heat for a few more minutes
- Return the previously reserved onion mixture (from point 2) to the pan, add the tomatoes, sweet peppers, parsley, chillies, chickpeas and the stock. Season to taste with salt
- Bring to the boil, reduce the heat and simmer, covered for 25 minutes or so.
Serving suggestions
Serve with plain rice of couscous.
See also
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#raselhanout #garlic #carrots #chicken #parsley #stock #thespiceshop #chickpeas #celery #spices #onions