Chicken Ras el Hanout

Stormy Stewart


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


★★★★★ 1 vote

15 Min
45 Min


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  • 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

How to Make Chicken Ras el Hanout


  1. Preheat 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.
  2. Remove onion mixture and put chicken in pan (adding more oil if necessary) and cook about 2 minutes on each side.
  3. Return 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.
  4. Serving Suggestions:
    Serve with rice or couscous.

Printable Recipe Card

About Chicken Ras el Hanout

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

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