Chicken recipe marinated in ras el hanout with chanterelles


A long time ago I bought a bottle of ras-el-hanout in a Moroccan store and had never used it yet. The truth is that I wanted to make some lamb skewers with it but need is king. I had some chicken breasts in the fridge that needed to come out and along with some chanterelles (what a delight) I thought of making this chicken with chanterelles stew.

Ras-el-hanout is a mixture of species of Moroccan origin. Among the ingredients that make up Ras el hanout are: cumin, cardamom, ginger, turmeric, coriander, pepper, paprika, cloves, nutmeg, cinnamon, chili, etc. The truth is that there are usually countless recipes, as many as there are preparers.

Ingredients for 4 people

  • 1/2 kilo of chicken breasts, 4 tablespoons of ras-el-hanout, 100 ml of rice vinegar, 1 small onion, 1 green pepper, 2 garlic, 400 gr of natural crushed tomato, 200 ml of red wine, 200 gr of chanterelles, salt and olive oil.

Preparation of marinated chicken in ras-el-hanout

Cut the chicken into small pieces or strips and mix it with ras-el-hanout and vinegar in a bowl. We let it marinate for a minimum of half an hour.

Separately cut the onion and green pepper into julienne strips and chop the garlic well. And we are poaching them in a saucepan with a little oil. When the onion is transparent, add the marinated chicken and stir until everything is equally colored. At that time we add the tomato and the wine. Let cook for 20 minutes.

At the end we add the chanterelles, cook for 5 minutes and add salt to taste. Cook for another 5 minutes and remove from heat.

Processing time | 1 hour Difficulty | Easy


In this case, as you can see in the main photo, I have decided to accompany the chicken with ras-el-hanout and chanterelles with a little couscous. But the truth that accompanies any type of garnish. Eat it only with a salad, another type of pasta or white rice cooked as is. Of course, adding a little fresh cilantro just chopped gives a touch of freshness to the great dish.

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