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ras el hanout -- suggestions?

ndl Oct 20, 2006 05:48 PM

a friend brought me a little tin of ras el hanout from a trip to montreal (she always brings back spices from a shop there). she is coming for dinner next saturday and i want to serve something with the spice mix. i'm thinking a braised dish -- chicken or lamb shanks maybe? i'd love some tips on flavor combinations. what would be a good braising liquid? yogurt/water or stock, tomatoes?...


  1. n
    Nancy Berry Oct 20, 2006 06:16 PM

    There's a good recipe for Lamb Tagine with Prunes that uses this spice mix. Here's the link: http://tinyurl.com/ylgsty

    And there are some more good recipes that use Ras al Hanout at these links:


    Ras al Hanout Chicken with Almond Crust

    Ras al Hanout-Spiced Aubergine

    Baked Squash with Ras al Hanout, Wild Rice and Mushroom Stuffing

    1. Robert Lauriston Oct 20, 2006 06:43 PM

      It's good as a rub on roast salmon.

      1. f
        Fleur Oct 20, 2006 09:21 PM

        Use it in the liquid used to make Rice Pilaf or Couscous. Add a little cinnamon, orange rind, add (at the end)golden raisins, and toasted pine nuts for a delicious Moroccan style dish.

        1. adamclyde Oct 21, 2006 10:44 AM

          its very good on chicken thighs. a really basic recipe would be to rub some on thighs, sautee with onions (add a little brown sugar... ras al hanout, if it doesn't have any in the mixture, needs a bit of sugar - either honey or brown sugar - in my opinion)). and serve over couscous. after searing and cooking, deglaze the pan with a bit of white wine or stock with lemon to make a rich sauce to spoon over the chicken and couscous. adorn with basil, mint or parsley.

          not authentic, probably, but very good!

          1. Caitlin McGrath Oct 22, 2006 02:03 AM

            There's an excellent roast chicken recipe from Bon Appetit that uses a rub that includes ras el hanout. The recipe calls for 2 T. paprika and 1 T. ras el hanout, but reversing those proportions will give you a fine result and feature the complex flavors of the spice mix more. This is an easy recipe, actually just a variation on Marcella Hazan's roast chicken with 2 lemons, and produces a very juicy bird. The rub is delicious.


            1. grocerytrekker Feb 13, 2007 10:43 PM

              It's fun to remember that this spice is made with rosebuds, as well as cloves, cinnamon and black pepper. Rose-flavored ragouts...

              Restaurants have fallen in love with ras al-hanout.

              -Pistachio crusted sea bass over braised Swiss chard and garbanzos with ras al hanout
              -Chicken satay with ras al hanout sauce
              -Rack of lamb "tagine" with winter vegetables Parisienne and a butternut squash, ginger, ras al hanout, saffron sauce

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