Ras el hanout is a mixture of spices originating in North Africa.
It is usually made up of cumin seeds, coriander seeds, cinnamon, ginger, black peppercorn, turmeric, cardamom pod, saffron and rose petals.
You can make the spice mixture yourself by grinding up the spices (use ginger and turmeric). Keep it in a jar in your press and use it when making your favourite curries and tagines.
And we have the perfect recipe to use the spice with!
- 4 chicken breasts
- 1tbsp Ras el hanout
- 4 chorizo sausages
For the onions
- 2 onions, peeled and halved
- 1tsbp milled dillisk, and a little extra for seasoning
- 100gr Flour
- Sea salt
- 100g Mayonnaise
- 10ml Truffle Oil
- For the skewer: dice the chicken and the chorizo and season with ras-al-hanut and sea salt. Skewer the chicken and chorizo, one at a time.
- Slice the onions on a mandolin or thinly with a knife. In a bowl, combine the flour, dillisk and a pinch of sea salt. Deep fry at 180°C.
- When crispy, drain on some paper towel and season with a little salt and milled dillisk. You have more than enough for this recipe so store any leftovers in an airtight jar in the press.
- For the mayonnaise: combine the truffle oil with the mayonnaise.
- Grill, bake or fry the skewer depending on your preference until thoroughly cooked. Serve with the crispy onions and truffle mayonnaise.
- Mix all together and season the fried onions with this mix.
Recipe taken from Cava Bodega Cookbook by Jp McMahon.
Tapas: A Taste of Spain in Ireland.