Tuesday, February 19, 2013
Ras el Hanout Chicken
The first thing we made in the tagine was chicken and vegetables. Actually, John made it. I chopped veggies. We didn't follow a recipe. We hardly ever do, but here's the gist of it.
Dredge the chicken in the Ras el Hanout. Brown in a dutch oven. Transfer to the tagine. Start stacking the veggies. We used: yellow bells, red onions, garlic, olives, chickpeas, carrots, turnips, red potatoes, lemons and parsley.
Cover and bake at 325-350 for about an hour or until chicken is to your liking.
Sorry for the crumby pictures. I'm still trying to figure out the new camera. I haven't gotten the hang of night photography. There is no photo of the finished dish. By the time it was ready, we were starving. It was delicious and we were very happy with the way our spice blend turned out.
Until next time.....