Few things warm the soul like the aroma of roasted chicken. This dish is inspired by my passion for simple comfort food elevated by vibrant flavors and rustic dining. Ras el Hanout is a blend of aromatic spices that embodies the history of the spice trade, and every cook from Morocco to Tunisia has their own traditional recipe which adjusts from sweet to spicy.
Ras el Hanout Roasted Chicken | Cous Cous & Carrots
INGREDIENTS:
1 ea. Chicken (3#), quartered
2 Tbsp. Ras el Hanout
1 Tblsp. Olive oil
1 ea Onion, chopped
2 ea. Carrots, chopped
1 ea. Whole garlic head, halved
1 qt. Organic chicken broth
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2 c. Cous cous
2 ½ c Organic vegetable broth
½ c. Dried apricots, julienned
½ c. Pistachios
¼ c. Parsley, chopped
¼ c. Mint, chopped
**
1 bunch Organic carrots
1 Tblsp Olive oil
DIRECTIONS:
CHICKEN: Preheat oven to 350. Rub chicken with oil and spices. Add onions, garlic, and ½ of the stock to roasting pan. Roast chicken on top of vegetables for 35-45 minutes. Baste chicken frequently with stock in roasting pan. Remove once fully cooked, add the remaining stock reduce to saucy consistency,
COUS COUS: Bring seasoned vegetable stock to a bowl and pour over couscous in medium bowl. Cover with plastic for 15 minutes. Uncover and fold in the remaining ingredients.
CARROTS: Slice the carrots into 1/4 “ rounds. Simmer in vegetable stock with olive oil, parsley, and mint. Season with salt and pepper.
Serve with spinach, chard, or kale sauteed with fresh garlic. EAT WELL!
SERVING SIZE: 4 Portions
PREP TIME: 15 minutes
COOK TIME: 45 minutes
