Ras El-Hanout Spiced Chicken: A Moroccan Jewel in Your Kitchen

The aroma of spices, a symphony of warmth and earthiness, has always been my gateway to distant lands. I remember the first time I encountered Ras El-Hanout, not in a bustling Moroccan souk, but on a quiet Tuesday evening in my own kitchen, thanks to a recipe that graced the pages of a local food magazine. It promised simplicity, yet whispered of exotic depths, and it delivered wholeheartedly. The magic of this blend, especially when allowed to meld with tender chicken, is truly transformative. It’s the kind of dish that, with every bite, transports you – a culinary postcard from Marrakech, enjoyed right at your dining table. The way the spices weave their spell during cooking, creating a rich, profound flavor that coats succulent chicken, is nothing short of enchanting. While traditionally prepared in a tagine, a vessel I adore but rarely find practical for everyday cooking, the humble Dutch oven proves an exceptional stand-in, yielding chicken so tender it practically surrenders from the bone. It’s a dish that has consistently delighted everyone, from the pickiest little eaters clamoring for seconds to the adults savoring every last drop of the flavorful sauce.

Recipe Overview

• Prep Time: 20 minutes (plus overnight or several hours marinating time)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes (plus marinating)
• Servings: 4-8
• Dietary Type: Dairy-Free

Ingredients

For the Ras El-Hanout Spice Blend:

• 1⁄4 cup ground cinnamon
• 1 tablespoon turmeric
• 1 1⁄2 teaspoons fresh ground black pepper
• 3⁄4 teaspoon nutmeg, fresh ground
• 3⁄4 teaspoon ground cardamom
• 3⁄4 teaspoon ground cloves

For the Chicken and Marinade:

• 4 chicken drumsticks
• 4 chicken thighs
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 5 garlic cloves, thinly sliced
• 1⁄2 cup olive oil, plus 1 tablespoon for browning
• 1 onion, thinly sliced
• 1 lemon, quartered
• 3 cups chicken broth
• Salt, to taste

Equipment Needed

• Small bowl (for spice blend)
• Large bowl or dish (for marinating)
• Dutch oven or heavy-bottomed pot with a lid
• Tongs
• Measuring cups and spoons

Instructions

1. Crafting the Ras El-Hanout: Begin by creating the heart of this dish: the Ras El-Hanout spice blend. In a small bowl, combine the ground cinnamon, turmeric, fresh ground black pepper, fresh ground nutmeg, ground cardamom, and ground cloves. Stir these fragrant spices together until they are thoroughly mixed. This potent blend will form the foundation of your chicken’s incredible flavor.

2. Preparing and Marinating the Chicken: Take your chicken drumsticks and chicken thighs. It’s crucial to pat the chicken thoroughly dry with paper towels. This step ensures that the spices adhere well and that you achieve a better sear later on. Once dry, place the chicken pieces in a large bowl or dish. Dredge the chicken generously in the prepared Ras El-Hanout spices, ensuring each piece is nicely coated. Aim for a good covering, but avoid over-loading, which can lead to a dry, powdery texture. Scatter the chopped fresh thyme and thinly sliced garlic cloves over the chicken. Pour the 1⁄2 cup of olive oil over everything and toss to coat the chicken thoroughly with the oil, spices, herbs, and garlic. Cover the bowl tightly with plastic wrap and refrigerate for at least several hours, or ideally, overnight. This marinating period is essential for allowing the flavors to penetrate the chicken.

3. Bringing the Chicken to Room Temperature and Browning: When you’re ready to cook, remove the marinated chicken from the refrigerator and let it sit on the counter for at least 30 minutes to come closer to room temperature. This helps ensure even cooking. While the chicken rests, heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully remove the chicken from the marinade dish, reserving the marinade. Place the chicken pieces in the hot oil, browning them on all sides. Do not rush this step; the browning is critical for developing a rich depth of flavor and will help prevent the chicken from tasting “dusty” from the spice coating. Work in batches if necessary to avoid overcrowding the pot, which can steam the chicken rather than brown it. Once browned, set the chicken aside.

4. Sautéing the Onion: In the same Dutch oven, add the thinly sliced onion to the rendered chicken fat and remaining oil. Cook the onion, stirring occasionally, until it becomes translucent. This will only take a few minutes and will add a foundational sweetness to the sauce.

5. Simmering the Chicken: Return the browned chicken pieces to the Dutch oven along with the sautéed onions. Add the quartered lemon to the pot. Pour in the reserved marinade from the dish. Sprinkle generously with salt to taste, keeping in mind that chicken broth also contains sodium. Now, pour in enough chicken broth to almost cover the chicken. Bring the liquid to a gentle simmer. Once simmering, cover the Dutch oven with its lid.

6. Slow Cooking to Tenderness: Cook, covered, until the chicken has begun to pull away from the bones and is quite tender. This will take approximately 1 hour and 15 minutes. The slow, moist heat is what transforms the chicken into an incredibly succulent and flavorful dish.

7. Reducing the Sauce: During the last 15 minutes of cooking time, remove the lid from the Dutch oven. This allows the sauce to reduce and thicken slightly. If, after the 1 hour and 15 minutes of cooking, you find the sauce needs to reduce further to your liking, you can remove the chicken pieces to a plate and boil the broth uncovered until it reaches your desired consistency, aiming for approximately 2 cups. However, feel free to leave more sauce if you prefer a richer, more abundant sauce. If you desire a thicker sauce quickly, you can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), added during the final boiling phase.

Expert Tips & Tricks

• The Power of Marination: Don’t skimp on the marinating time! The longer the chicken sits with the spices, oil, and aromatics, the deeper the flavor will be. Overnight is ideal for truly infusing the meat.
• Achieving the Perfect Sear: Ensure your Dutch oven is adequately hot before adding the chicken for browning. A good sear not only adds color and visual appeal but also locks in moisture and develops crucial flavor compounds.
• Balancing Salt: Taste the broth before adding additional salt. Chicken broth can vary in its sodium content, and the reserved marinade also contains salt from the spices and inherent flavors.
• Lemon’s Role: The lemon quarters in the pot don’t just add flavor; their gentle acidity helps to tenderize the chicken and brightens the overall dish.
• Reducing the Sauce: The reduction step is key to concentrating the flavors. If you’re pressed for time, you can remove the chicken earlier and focus on reducing the sauce, but be careful not to overcook the chicken.

Serving & Storage Suggestions

This Ras El-Hanout Spiced Chicken is traditionally served piping hot. It pairs beautifully with fluffy steamed white rice or a couscous, which will soak up every last bit of the fragrant, spiced sauce. You can also serve it with a side of herbed or plain yogurt to offer a cooling contrast. Garnish with fresh chopped parsley or cilantro for a burst of freshness and color.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the oven at a low temperature (around 300°F / 150°C) to prevent drying out. If the sauce has thickened considerably upon refrigeration, you can add a splash of chicken broth or water when reheating to loosen it. Freezing is also an option; cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

This information is an estimate and can vary based on the exact ingredients and portion sizes used.

Nutrient	Amount per Serving	% Daily Value
Calories	667.7 kcal
Calories from Fat		71%
Total Fat	52.8 g	81%
Saturated Fat	10.5 g	52%
Cholesterol	138.1 mg	46%
Sodium	697.5 mg	29%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	6.2 g	24%
Sugars	2.5 g	9%
Protein	35.4 g	70%

Variations & Substitutions

• Poultry Choices: While drumsticks and thighs offer the best flavor and tend to remain moist during slow cooking, you could also use chicken breasts cut into large chunks. If using breasts, reduce the cooking time to prevent them from drying out, perhaps closer to 45-50 minutes.
• Vegetable Additions: For a more complete meal in one pot, consider adding carrots, sweet potatoes, or butternut squash cut into large chunks during the last 45 minutes of cooking.
• Spice Level: For those who enjoy a bit of heat, a pinch of cayenne pepper or a finely minced fresh chili pepper can be added to the spice blend or sautéed with the onions.
• Citrus Twist: Instead of a whole lemon, you could use the zest of one lemon along with its juice added towards the end of cooking for a brighter citrus note.

FAQs (Frequently Asked Questions)

Q: Can I make the Ras El-Hanout spice blend ahead of time?
A: Absolutely! The spice blend can be mixed in advance and stored in an airtight container at room temperature for several weeks. This is a great way to save time when you’re ready to cook.

Q: What can I do if my chicken isn’t browning well?
A: Ensure your Dutch oven is hot enough before adding the chicken, and avoid overcrowding the pot. Browning in batches will yield much better results and a richer flavor.

Q: My sauce seems too thin. How can I thicken it?
A: As mentioned in the instructions, you can remove the chicken and boil the sauce uncovered until it reduces to your desired consistency. Alternatively, a cornstarch slurry can be used for a quicker thickening process.

Q: Is it possible to use dried thyme instead of fresh?
A: Yes, you can substitute dried thyme for fresh. Use about one-third the amount of dried herb compared to fresh (so, 1 teaspoon of dried thyme for 1 tablespoon fresh).

Q: How can I make this dish even more authentic?
A: While a Dutch oven is excellent, if you happen to have a tagine, it’s the traditional vessel. The conical lid helps to circulate steam and condensation, creating incredibly moist and tender results.

Final Thoughts

This Ras El-Hanout Spiced Chicken is more than just a recipe; it’s an invitation to explore the rich tapestry of Moroccan flavors. It’s a dish that proves that delicious, deeply satisfying meals don’t have to be complicated. The warmth of the spices, the tender chicken, and the comforting sauce create a truly memorable culinary experience. I encourage you to gather your ingredients, inhale the intoxicating aroma as the spices mingle, and embark on this flavorful journey. It’s a dish that’s perfect for a cozy weeknight dinner or for impressing guests, always eliciting happy murmurs and requests for the recipe. Serve it with pride, and savor every fragrant, tender bite.