Ras el Hanout is called Ras el Hanout, a mixture of more than 30 traditional spices and herbs from the northernmost regions of Africa (Morocco, Tunisia and Algeria). The name literally translates to ''Head of the store'' Although everyone talks about these mixtures of Arab origin, there is no recipe that defines it from a strict point of view. It has variations influenced by the culture of each region.
Among the species and herbs that stand out are: black pepper, cumin, cardamom, nutmeg, cinnamon, paprika and ginger. They are also composed of exotic ingredients such as: tiger nuts, seeds of paradise, agnocasto and unusual substances such as wood resins with the purpose of giving characteristic aromas.
This type of preparation is used quite frequently to marinate meats, especially game meats. However, it looks very good on meats like chicken, especially if the thighs are used. The special touch that the mixture provides on the chicken, combined with a little olive oil to form a paste, gives the dish a touch of class.
It is a simple dish so you can make it at home, cooking times are estimated between 40 and 45 minutes, and it can be served with rice and cured salads, cooked or steamed vegetables. Let's get started!
Ingredients (2 servings)
- 2 chicken thighs
- 2 teaspoons ras el hanout
- Oil
- 1 large onion
- 1 glass of beer
- Plums with stone
- Apricot dried apricots
- Pinions
- Salt
Preparation (30 minutes + 90 minutes approx.):
1. Heat the oven to 200ºC.
2. Mix the ras el hanout with a splash of oil until it forms a paste.
Spread the thighs with this paste and let marinate for 30 minutes.
NOTE: The ras el hanout mixture already contains a little salt, which is why we have not salted the chicken.
3. Cut the onion into 6 segments and place them on a baking tray greased with a little oil.
Salt the onion.
4. Place the chicken thighs on top of the onion (the skin of the chicken must be in contact with the onion) and put in the oven for 5 minutes.
5. Open the oven and very carefully pour the beer on top of the chicken. Lower the temperature to 180ºC and bake for about 40 minutes.
Every 20 minutes, baste the chicken with the juice from the tray.
6. After 40 minutes, remove the tray from the oven and turn the thighs. Add the plums, apricots and pine nuts.
7. Bake for another 30/40 minutes, basting the chicken with its juices from time to time.
Enjoy!
