Braised Chicken with Ras-el-Hanout

Hello Foodies! Today, we'll teach you how to prepare a dish full of flavor, with a unique twist. It's all about stewed chicken with Ras al Hanout, a mix of spices we will discuss later. You'll see that this recipe is very easy to prepare, and you'll love it.

Chicken is one of the healthiest, most economical, and versatile lean meats in the kitchen. In our chicken recipe section, you'll find multiple ideas showcasing different ways to cook it: grilled, stir-fried, stewed, sauced, baked... and we'll highlight the benefits of grilling your food among all these.

Another cooking method we haven't discussed until today is stewing. Stewing is a technique where all ingredients in the recipe cook simultaneously, raw, in the same pot. Barely any liquid is added because the ingredients cook in their own juices, and that's why you always need to close the pot or casserole to keep the steam in. In the following recipe, we'll show you how to do it with chicken.

This chicken will be accompanied with Ras al Hanout (though the most common French transliteration is ras el hanout). This is a mix of many spices, including cinnamon, lavender, pepper, cayenne, ginger, cardamom, clove, galangal, anise, garlic, and many more. It's widely used in Morocco and can be applied to chicken, lamb, or vegetable dishes, among others.

The Ras al Hanout spice mix can be bought pre-made or prepared at home. In the latter case, you can tailor it to your tastes and to the spices and aromatic herbs you have in your kitchen.

And when you have it ready, check out this stewed chicken recipe and enjoy a healthy dish, full of flavor.

How to make the recipe Braised Chicken with Ras-el-Hanout

1. Start by seasoning the chicken and searing it on both sides, in a casserole with a drizzle of previously heated oil. Remove it when the chicken is golden and set it aside.
2. In the same casserole where we browned the chicken, add the previously cut onion, along with chopped garlic. Add a pinch of salt to let the onion release its water and pick up the seared bits left by the chicken in the casserole. Let it simmer for a few minutes, then add the cut carrots and mushrooms. Add a pinch of pepper and let all the vegetables simmer again for a few minutes.
3. Add the white wine and let it evaporate. Then, add the Ras al Hanout and stir well. Lastly, return the reserved chicken pieces to the casserole and cover all the ingredients with the chicken broth. Cover the casserole and let it simmer over medium heat for about 25 minutes.

Notes and Tips

When selecting chicken pieces to stew, we recommend thighs or drumsticks as they have juicier meat than the breast.

For the presentation of the stewed chicken, you can add a few sprigs of lavender or your favorite aromatic herbs.

We hope you enjoy cooking this recipe as much as we do, and that you love its flavor. If so, let us know with a Like, and don't forget to share it on your social media with your foodie friends and family.

And if you're still hungry after cooking this  stewed chicken, take a look at this bean stew recipe, which contains some surprising ingredients.

See soon, foodies!