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Ras el Hanout Chicken Roasted Cumin Carrots and Couscous

On the eleventh day of Christmas my true love sent to me….a spicy idea for a chicken salad that turkey would taste great with too.

December 22, 2016

Ras el Hanout Chicken Roasted Cumin Carrots and Couscous

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Ras el Hanout Chicken

ingredients for four to six

carrots

250gm carrots
salt flakes
cracked black pepper
½tsp ground cumin
1Tbsp extra virgin olive oil

topping

40gm currants
50gm slivered almonds
15gm parsley leaves

couscous

1 cup fine couscous
salt flakes
cracked black pepper
1Tbsp extra virgin olive oil
1 tsp ras el hanout

ras el hanout chicken

600gm chicken breast
1 to 2tsp ras el hanout
1tsp salt
olive oil to cook

method

  1. Pre-heat oven to 200ºC.
  2. Peel and cut carrots into 2mm slices using a mandolin for best results. Toss with ½ teaspoon salt flakes, pinch cracked black pepper, ground cumin and olive oil. Line large baking tray with non-stick baking paper and spread carrots out. Some slices can overlap but best results come from spreading out the carrots so they ‘roast’ and colour as opposed to ‘steam’ and just soften. Bake in oven for 25 to 30 minutes, until some carrot slices are tinged with brown edges.
  3. While carrots are cooking prepare topping components. Place currants in bowl and immerse in just boiled water form the kettle. Leave for 30 minutes to rehydrate and plump up a little.
  4. Spread out almonds on small baking tray. Roast for 4 to 6 minutes, until lightly golden.
  5. Roughly chop parsley.
  6. Place couscous in large bowl with ½ teaspoon salt and pinch cracked black pepper. Boil kettle and pour 1½ cups just boiled water over couscous. Stir and cover bowl. Allow to soak for 5 minutes. Once all liquid is absorbed, fluff couscous with fork adding olive oil and ras el hanout.
  7. Once everything is ready, drain currants and mix in bowl with parsley and almonds.
  8. Cut chicken into 1cm thick slices across the grain. Place in bowl and toss with ras el hanout 1 teaspoon salt to coat chicken.
  9. Place large frying pan over medium high heat. Fry chicken for a few minutes in 2 tablespoons olive oil, until cooked through. Remove from pan and rest under foil on warm plate for 5 minutes.
  10. Toss carrots with couscous and chicken (and any resting juices). Pile onto serving platter or dish. Top with almond mixture and serve.

cooks notes

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Ras el hanout is a mix of up to 2 dozen spices and shows the skill of the spice merchant. Brands vary in flavour but we recommend Herbies spices Ras el Hanout. Possibly easier to purchase a ready made quality mix than making your own.
  • Serve couscous with harissa if liked for an extra chilli punch. We recommend Christine Manfields Harissa as it is more condiment like. Use traditional harissa from a tube but be wary of its’ heat factor!

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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