Saturday, 14 May 2016

Using Up - Ras el Hanout - Chicken Tagine


This is another of those ingredients that I bought for one recipe and then it got forgotten at the back of the cupboard. Very forgotten as the expiry date was 2014, but it looked and smelt fine so I went on the web to see what I could do with it. Nothing was inspiring me, but then I noticed the peel off recipe on the back of the tin. It was chicken tagine, a mix of chicken, fruit and the spice blend and served with couscous on the side it was absolutely delicious.

Tajine 1

Ingredients Method
4 chicken thighs
1 large onion, sliced
2 garlic cloves, crushed
2 tbsp olive oil
3 tbsp Ras el Hanout
300ml chicken stock
2 apples. sliced
8 dried apricots, halved
50g prunes, chopped
Freshly chopped coriander.
Score the chicken thighs 3 times, then mix together with the onion, garlic, Ras el Hanout and olive oil in a bowl. Cover and refrigerate for at least 1 hour.

Fry the chicken mix in a large pan for 5 minutes until lightly browned. Add the stock, cover and simmer gently for an hour.

Add all the fruit and simmer for another 30 minutes. Sprinkle with chopped coriander and serve with couscous or rice.


  1. I am going to try that, as I also have a box in the back of my spice cupboard. Xx

    1. Yes, give it a go, it's so tasty x

  2. A chance to use our tagine and I also have Ras el Hanout in stock :) A bientot. Diane xx

    1. It would look lovely presented in one of those, but just a frying pan for me :)

  3. Ours is at the front of our spice rack... excellent blend of spices... a tablespoon in a pumpkin soup... rub a little on courgette slices before frying or barbecuing them....
    pseudo-tagine style merguez sausages with root veg and dates... chicken curry... add half the curry mix in a recipe and half Russel Hainault... we get through around a quarter kilo a year!

    1. Wow, that's a lot. Thank you for all the suggestions, will definitely be giving those a go, especially the courgette slices.


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