Moroccan Spiced Chicken
Ya’ll know that I rave about this chicken recipe ALL THE TIME. But the start of the show here is really the spice blend, ras el hanout. It’s that kind of distinct flavor that, when you eat it, you’re left wondering what that was. It’s got subtle hints of spice and a bit of a smokey flavor. You can’t really put your finger on it, but you sure know it’s good.
What is ras el hanout? It’s a spice blend commonly found in Morocco, Lebanon, and Tunisia (among other countries in that part of the world). It’s name literally translates to “head of shop,” or in Arabic it really means “top shelf.” Legend has it this Moroccan spice blend was created by North African spice dealers who would mix together the best of what they had on offer, thus creating a heady, aromatic signature blend—sometimes 50 individual spices deep.
Ingredients:
1 lb chicken thighs
Salt
Garlic powder
Avocado oil
The How To:
Heat up a cast iron skillet to a medium high heat. Pat dry your chicken thighs with a paper towel, to absorb all the moisture. You want to do this in order to get the chicken a bit crispy. Then season each side with salt, garlic powder, ras el hanout, and smoked paprika. Once your pan is hot, add your avocado oil and slowly place your chicken in the pan. Be sure to leave it alone once it’s down. This is how you create a nice little crust. Cook for about 4-6 minutes each side (this will depend on how larger and thick your thighs are). Once the chicken is done cooking, remove from the heat and allow it to rest for a few minutes before cutting into it.
