Do you like lightly spicy meats? The recipes in which the oven works for you? If you have answered yes to both questions it is very likely that you will enjoy the roast chicken Ras el hanout that we propose today in Bezzia and that we wanted to accompany some vegetables.
And why that name? Because the chicken is previously marinated to be roasted with a mixture of spices known as Ras el hasnout. A mixture typically used in most Moroccan tajines that will give the recipe a very exotic aroma.
To complete the recipe we wanted to add onions and carrots, as well as some raisins. Raisins, plums or even apricots fit perfectly into this recipe to which they will give a unique touch. Combine it with a cup of rice or couscous and you will have a plate of 10.
- 2 thighs with chicken counteramusses
- 3 lemons
- 3 teaspoons Ras el hanout
- Black pepper
- 2 spoons dry thyme
- 1 white onion
- 4 carrots
- 1 generous handful of raisins
- Extra virgin olive oil
Step by step
- In a wide glass tupper mix the Ras the hanout, the juice of 2 lemons, dry thyme and a pinch of salt and freshly ground black pepper. Put the chicken pieces into the marinade and with your hands make sure that the chicken thighs are well smeared. Then leave it in the fridge for 30 minutes.
- Meanwhile, peel and cut the onion into thick pieces. Place it in a bowl, cover it with film and give a microwave blow at maximum power for 30 seconds.
- Peel and cut, too, the carrot. In this case on sticks, cutting them lengthwise into 4 or 6 pieces.
- Preheat the oven to 220ºC.
- Take the chicken out of the fridge and place the onion, carrots and raisins around it.
- Cut a few slices of lemon and Place them on the chicken.
- Finally, sprinkle and pour a little olive oil over the vegetables.
- Bring to the oven and roast for 40 minutes covered with foil. Then, if you want it to be browned, uncover and cook 5-10 minutes more at the top of the oven.
- Serve roasted chicken Ras el hanout hot.