About

Moroccan (Ras el hanout) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means head of the shop ras meaning “head” and hanout meaning “shop”.  It implies a special mixture of the best and most fragrant spices the merchant has to offer. Like Indian Masalas, ras el hanout varies greatly from region to region as each spice merchant offers their own preferred blend. Extremely fragrant and warming Ras el hanout is very mild in heat.

Uses & Ideas 

Use as a rub with lamb cutlets, chicken pieces, steaks, fish fillets or prawns. 
 
Add to sautéed onions when building a base flavour for braised lamb shanks, lentils, chicken tagines, or soups.
 
Moroccan Chickpea Tagine – Sauté onion and garlic, add dried chickpeas (soake & drained) or tinned (rinsed & drained), and tin of tomatoes. Cover and braise until chickpeas are cooked (add water as needed). In a separate pan, sauté any vegetable(s) of choice (sweet potato, zucchini, eggplant, fennel, celeriac, carrots, leeks, pumpkin, butter beans, okra). Add to the chickpeas, cook for a further 10 minutes. Top with coriander, serve with lemon yogurt.
 
 One pan Moroccan Chicken – Marinate 700 gm chicken thighs with 3 tbsp Moroccan and olive oil. Sauté 1 chopped onion, add chicken and sear. Add 2 tbsp finely chopped, preserved lemon, 1 cup pitted green olives, 2 cups chicken stock and 2 tbsp lemon juice. Cover and braise for 15 minutes (until cooked). Finish with chopped coriander and serve with cous cous or rice.