Chicken with Ras El Hanout is a delicious Moroccan chicken dish that is spicy and full of flavor. The chicken is butterflied and marinated in lemon juice, cumin, paprika, onion powder, salt, pepper and garlic powder. You can add any veggies you’d like to it: zucchini, red pepper, carrots — or even broccoli. This meal is great for a quick weeknight dinner.
Ras El Hanout-Spiced Chicken
with Zucchini & Saffron Couscous
From the Test Kitchen
This North African-inspired dish gets dynamic flavor from two gourmet spices. Ras el hanout (a traditional blend from the region) adds warm, potent flavor to our roasted chicken. It’s a perfect complement to fluffy, zucchini-studded couscous—cooked with saffron for sunny color and a touch of bittersweet flavor.
- NutritionPER SERVING
- Calories930 Cals
VIEW FULL NUTRITION
- 1 Half Chicken
- 1 cup Yellow Couscous
- ½ cup Plain Greek Yogurt
- 1 Zucchini
- 2 cloves Garlic
- 1 pinch Saffron
- 1½ Tbsps Golden Raisins
- 1 Tbsp Capers
- 1 Tbsp Ras El Hanout
TIPS & TECHNIQUES
How To: Peel Garlic
If you’re cooking with us, you’re using garlic in virtually every recipe. Don’t waste any more time trying to peel it! Check out the video for a quick tip.
1Roast the chicken:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the ras el hanout to coat (you may have extra); turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.
2Prepare the ingredients & season the yogurt:
While the chicken roasts, wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper to taste.
3Cook the couscous:
Once the chicken has roasted about 20 minutes, in a medium saucepan, combine the couscous, saffron, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover to keep warm.
4Cook the zucchini:
While the couscous cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.
5Finish the couscous:
While the chicken rests, add the cooked zucchini and a drizzle of olive oil to the saucepan of cooked couscous. Stir to combine; season with salt and pepper to taste.
6Carve the chicken & serve your dish:
Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the finished couscous. Top with a drizzle of olive oil and any reserved juices from the sheet pan. Garnish with the seasoned yogurt. Enjoy!
Ras el hanout, yoghurt and lime grilled chicken
Tom Walton’s Middle Eastern grilled chicken is perfect for any ultimate weekend feast.
- 1.6kg whole chicken, butterflied
- 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
- 1 cup (280g) thick Greek-style yoghurt
- Juice of 1 lemon
- 2 tbs extra virgin olive oil
- Lime wedges, to serve
- 1.Cut 2 shallow slits in each breast and leg, then rub salt flakes all over chicken.
- 2.Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
- 3.Preheat a chargrill pan to medium-high and oven to 180°C. (Alternatively, preheat a barbecue with hood to medium-high.) Remove chicken from fridge 30 minutes before cooking. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden. Transfer, breast-side up, to a baking tray and roast in oven for 30-40 minutes until juices run clear when thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.) Rest, loosely covered with foil, for 10 minutes.
- 4.Season grilled chicken with salt and serve with lime.
This grilled Moroccan Chicken with Ras El Hanout, garlic, lemon and Moroccan Spices is bursting with so much flavor! Juicy tender chicken that turns out perfect every time, this recipe is fast and easy! (Grill or stovetop)
This recipe for Moroccan Chicken can be prepared on the grill (our favorite) or on the stovetop. You can use whole thighs, or breasts or turn them into skewers for the grill. However, you choose to make them I know you will love the flavor. The chicken is rubbed with flavorful Ras El Hanout– a flavorful spice blend that you can make at home!
While in Marrakech, we experienced some of the most flavorful Moroccan Chicken at a street vendor, who was grilling up chicken kabobs to the locals. He seasoned the chicken with Ras El Hanout. Simple yet amazing! While organizing my spice drawer a few weeks ago, I found the Ras El Hanout spice blend I purchased in a winding little spice market in Marrakech. I had forgotten all about it!
I decided to replicate grilled Moroccan Chicken and wanted these spices to shine through, therefore I kept the recipe very simple. It turned out flavorful, juicy with layers of complexity from all the different spices.
You can make the Ras El Hanout from spices you have on hand or purchase this lovely Villa Jerada Ras El Hanout – made in Seattle!
SPICES IN MOROCCAN CHICKEN:
Most often, Moroccan chicken is seasoned with Ras El Hanout, a blend of spices (most often ginger, coriander, cumin, cloves, allspice, cinnamon, turmeric, pepper, paprika) that varies from region to region in the North African countries of Morocco, Tunisia and Algeria. No blend is the same!
In Arabic, ras el hanout translates to “top shelf”, where spice dealers who would blend the very best of their spices, to create an aromatic “signature” blend—sometimes upwards of 30-40 spices!
Today we will keep it a little more simple!
HOW TO MAKE MOROCCAN CHICKEN
- Make a paste with Morrocan Spices and olive oil.
- Toss chicken with the flavorful Ras El Hanout paste, then grilled it (or pan-sear it) and keep it warm in the oven until ready to serve.
- YES, you could absolutely turn this grilled Moroccan Chicken into kebabs which would grill up beautifully!
MOROCCAN CHICKEN RECIPE
Moroccan Chicken with Ras El Hanout, garlic and lemon – a simple healthy recipe, using skinless chicken thighs, bursting with North African flavor! Delicious, fast and easy! Grill it or pan-sear it!
- Prep Time: 20
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6
- 2 lbs chicken thighs, boneless and skinless ( or sub chicken breasts)
- 2 teaspoons kosher salt
- 2 tablespoons ras el hanout spice blend
- 4 tablespoons olive oil
- 2 cloves garlic, finely minced
- lemon zest from one small lemon, plus juice for the end
- parsley or mint for garnish or Preserved Lemon Gremolata!
Pre-heat the grill to medium-high. (See notes for stovetop)
Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a medium bowl.
Add the chicken, and toss to coat all sides well. You could do this a day before and refrigerate.
Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cooked through (to 170 F), or place in a warm 350F oven to finish.
Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley) or make the flavorful Preserved Lemon Gremolata, and spoon over top.
If making skewers, cut chicken into one-inch cubes, toss with marinade, then skewer (making sure to soak wood skewers in water ahead so they don’t burn.) Grill over medium-high heat, getting good grill marks, then finish in a 350 F oven until cooked through.
Feel free to pan-sear the chicken in a large skillet, over medium-high heat, browning each side well, then place in a 375 F oven until cooked all the way through.
You can also bake the chicken on a sheet pan, on the middle rack, uncovered in 425F oven for 30-35 minutes or until internal temp reaches 165 F.
If buying- this Villa Jerada Ras El Hanout is lovely!
- Serving Size: 5.5 ounces
- Calories: 272
- Sugar: 0.1 g
- Sodium: 728.5 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 1.4 g
- Fiber: 0.3 g
- Protein: 30.1 g
- Cholesterol: 142 mg