Ras el hanout, whose name translates to "top of the shop" in Arabic, represents the finest blend a Moroccan spice merchant can offer, often combining up to thirty different spices into one aromatic mixture. This complex seasoning forms the backbone of our Moroccan Chicken, creating layers of warmth that permeate the meat during the slow braise.
Browning bone-in chicken pieces in a heavy ceramic pan builds a deep fond that anchors the entire dish. The initial sear renders the fat slowly, creating a caramelised crust that holds the cinnamon, ginger, and paprika rub in place as the meat tenderises.
The Art of Balance
The true magic emerges when briny green olives meet sweet dried apricots and raisins. This classic Moroccan pairing creates a sophisticated tension on the palate, with the preserved lemon cutting through the richness of the sauce while the fruit adds subtle caramel notes.
After thirty minutes of gentle simmering, the chicken falls effortlessly from the bone, bathed in a thick, ruby-tinted sauce. Serve this over steamed couscous, scattered with toasted almonds and fresh coriander, for a complete North African feast that tastes even better the next day.
- For deeper flavour, refrigerate the spiced chicken overnight before cooking
- Substitute preserved lemon for fresh slices if available
- Store leftovers in glass containers for up to three days
