ras el hanout -- suggestions?
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?...
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
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!
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.
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