Ras Al Hanout - Chicken, Preserved Lemon and Olives
Updated: Mar 3
All sorts of smells waft through the warm air as my ears pick up on sounds from every direction. The spices are heavy and welcoming as the vendors try to draw your attention to all their wares. Spice shops have piles of colorful spice blends, whole spices and chilies hanging from the ceiling. I haven't been to Morocco but somehow that is the image in my mind as I walk through a busy street lined with stores. Of course only I can appreciate a dream with stacks of spices as it not only is a passion but also what I do for a living.
Ras al hanout translated means "top of the shop". Just like in the United States where quality liquors are found on the "top shelf" so are spices in this phenomenal blend. Phenomenal?!!?? Yes, I do believe it is. A blend with over 20 ingredients to say complex is an understatement. It has floral, peppery, sweet with a slight kick. Aaaaamazing I tell you.
Time: 1 hour
Prep time: 30 mins/Cook Time: 30 mins
5 tablespoons olive oil
1.5lbs chicken thighs, boneless
3 tablespoons One Good Knife Ras Al Hanout
2 garlic cloves, minced
1 cup chicken stock or vegetable stock
1 whole preserved lemon skin, small dice
8 large green olives (whole or halved based on preference)
1 teaspoon honey
1/2 bunch parsley, minced
1-2 teaspoons lemon juice
salt to taste
In a bowl mix the olive oil, chicken thighs, One Good Knife Ras Al Hanout and garlic. Coat evenly and allow to sit for 1/2 hour.
Heat a heavy based pot to medium heat. Add in the chicken thighs with marinade and saute for 5 minutes on both sides.
Add in stock, preserved lemons, olives, honey and lemon juice.
Reduce heat to low, cover and cook for 20mins
Season with salt.
Sprinkle with parsley before serving.
Serving Suggestion: Best served with couscous