Chicken Ras el Hanout

Stormy Stewart

By
@karlyn255

Notes:
For an easier, quicker version, use dehydrated onion and garlic. Be sure to rehydrate them in warm water before using.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
45 Min

Ingredients

1
medium onion, chopped
2 Tbsp
olive oil
3 clove
garlic, chopped
2 tsp
ras el hanout
2 Tbsp
chopped crystallized ginger
4
boneless, skinless chicken breasts
2 c
cup chicken stock
16
dried plums or apricots
salt and pepper

Step-By-Step

1Preheat oven to 350 degrees. In an oven-proof, lidded sauté pan, cook onions in olive oil until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2-3 minutes over medium heat. Salt and pepper chicken.

2Remove onion mixture and put chicken in pan (adding more oil if necessary) and cook about 2 minutes on each side.

3Return onion mix to pan with dried plums or apricots and chicken stock. Cover and put in oven for 30 minutes, turning chicken halfway through cooking time.

4Serving Suggestions:
Serve with rice or couscous.

About this Recipe

Course/Dish: Chicken
Hashtag: #Ras-el-Hanout