Ras El Hanout A Moroccan Spice Blend By Rachael Ray Food

MOROCCAN MEATBALLS WITH EGGS

Steps:

• To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
• Preheat the oven to 350 degrees F.
• Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
• In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
• Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
• To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

MOROCCAN BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 °F
• For the spice mix: Toast the coriander and cumin seeds in a small skillet until golden and fragrant
• Remove to a spice grinder and let cool
• To the spice grinder add the crushed red pepper flakes and coarse black pepper
• Process in the spice grinder until well ground and blended
• Remove to a small bowl and add the rest of the ingredients for the spice mix
• This can be stored in an airtight container for future use as you will not need it all for one dinner
• Remove the chicken thighs from their packaging and pat dry with paper towels
• Season liberally with salt and let come up to room temperature (about 20 minutes)
• Meanwhile, mix 1 tablespoon of the spice mix with the date syrup or honey and the EVOO
• In a foil-lined rimmed baking sheet, toss the chicken thighs and onions with the spice mixture and spread out evenly with the skin up
• Sprinkle lightly with a little more of the spice mix
• Bake until browned, 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 °F
• (Check the chicken after 20 minutes, if it seems like the skin might be getting too dark, tent with foil or turn the oven down to 350 °F for the remainder of the cooking time
• )

RAS EL HANOUT - MOROCCAN SPICE MIX

Steps:

• Mix all the spices together.
• Store in an airtight container.

RAS EL HANOUT SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

RAS EL HANOUT

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

EASY RAS EL HANOUT

Steps:

• Gather the ingredients.
• Place all of the spices into a bowl and stir to combine evenly.
• Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

MOROCCAN SPICE BLEND

Steps:

• Combine all ingredients; store in an airtight container.

MOROCCAN SPICE BLEND - RAS EL HANOUT

Steps:

• Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.

THE PREMIER SPICE MIX: RAS EL HANOUT

Steps:

• Put the spices into a bowl and stir to mix well. Use a funnel to pour into a spice jar.

RAS EL HANOUT A MOROCCAN SPICE BLEND BY RACHAEL RAY

Steps:

• Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.