Chicken with Ras el Hanout, Sultanas and Honey

I based this on a recipe by Valentine Warner from his TV programme 'What to Eat Now' he used partridges, which I didn't fancy, so I used chicken instead. It's a shame as my end picture doesn't do this dish justice so I decided not to publish it! You will need some nice fresh crusty bread to mop up all the lovely juices.

Ready for the Tagine lid to go and and to pop into the oven:

Chicken with Ras el Hanout Sultanas and Honey

Did you know you can make your own ghee and that it's also just clarified butter.




Moroccan, Tagine, Chicken, recipe
Moroccan, Tagine, Chicken,
Moroccan
Yield: 4

Chicken with Ras el Hanout Sultanas and Honey

I based this on a recipe by Valentine Warner from his TV programme 'What to Eat Now' he used partridges, which I didn't fancy, so I used chicken instead!

ingredients:

4 chicken breast fillets - skin on
8 teaspoons of ras el hanout
2 handfuls golden sultanas
100 ml of water
3 red onions - finely chopped
3 fat cloves of garlic - finely chopped
80g ghee
2 tablespoons of clear runny honey
sea salt
2 free-range eggs

instructions

Put the chicken on a plate and sprinkle with the Ras el Hanout. Rub the spice all over so they are well coated on both sides. Cover and put to one side.

Preheat the oven to 220C/425F/Gas 7

Place the onions and garlic into a Tagine or lidded casserole.

Add half of the ghee in small bits around the onions, then arrange the chicken fillets on top of the onion and garlic. Now sprinkle over the sultanas.

Dollop the remaining ghee onto the fillets and then drizzle over the honey.

Season with salt, then put the lid on the Tagine and cook in the oven for 20 minutes. After this time, you can have a look and baste with the juices.

Now is a good time to put on your boiled eggs. Boil in water for about 10 minutes. Then run under cold water for a good few minutes (this will stop a grey line appearing around the yolk).

Now turn down the oven temperature to 180C/360F/Gas 4 and cook for another 30 minutes.

After about 50 minutes of cooking, check to make sure the chicken is cooked through. The juices should run clear. If not cook for another 5-10 minutes, or until cooked through.

Remove the Tagine or casserole from the oven and add the hard-boiled egg halves. Cover and leave to stand for ten minutes.

Serve with the halved boiled eggs and the lovely sweet, spicy onion sauce and of course, some nice fresh crusty bread.
Created using The Recipes Generator

5 comments

  1. Nicely done! How could any recipe screw up with ghee in it? Nice touch w/ the boiled eggs!

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  2. Looking yummy Jan, and I'd rather have chicken than partridge any day!

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  3. Sounds delish! Would be nice with partridge. Cheaper too..... when you know the local game keeper.

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  4. Jan, great ingredients and spice...thanks

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  5. That's IT! I'm gonna find a eas el hanout blend or make it myself. I can smell this now.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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