The magical Moroccan spice Ras El Hanout

Ras El Hanout Moroccan Spice- A Stray Kitchen

Do you remember those delicious Moroccan chicken thighs I made? Well now I’m sharing the spice recipe that made them so magical.

Ras El Hanout is a common spice mixture in Moroccan food. It’s warm, spicy, and pairs wonderfully with honey and dried fruit, which is an often used combo when cooking Moroccan food.  This Moroccan spice is wonderful to have on hand to spice up almost any dish.

You might be able to find a premixed  Ras El Hanout in a specialty store, but it is very easy to mix your own and probably cheaper. I buy my ingredients in the bulk section of my local grocery store and make a lot up (mainly because I am heavy handed with it and use it pretty often).

The Moroccan spice recipe below is my staple recipe but I am still experimenting with ratios and other spices to add. I’m even starting to collect the spices whole, so I can toast them first and blend them in a grinder, just to see if I like it better.

All that experimenting is probably just and excuse to use it more. Meats cooked with this mixture and honey have really become a comfort food for me. Though if I’m being honest I also use this spice in  nontraditional ways…. Like a Moroccan omelet (so good!).

I recommend mixing this up and trying it with chicken thighs first, then experiment to your hearts content.

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Ras El Hanout

  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1 tsp Cumin (Ground )
  • 1 tsp Ginger (Ground )
  • 1 tsp Turmeric (Ground )
  • 1 tsp Salt
  • 1 tsp Cinnamon (Ground )
  • 3/4 tsp Black Pepper (Ground )
  • 3/4 tsp White Pepper (Ground )
  • 1/2 tsp Coriander (Ground )
  • 1/2 tsp Cayenne Pepper (Ground )
  • 1/2 tsp All Spice (Ground )
  • 1/2 tsp Nutmeg (Ground)
  • 1/2 tsp Cardamom (Ground)
  • 1/4 tsp Clove (Ground)

Instructions

  1. Measure out and blend all ingredients together and store in an airtight contain. This will keep for a month or so.
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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

2 Comments

  1. I found it does a good job killing the fishy taste found in tunafish. I made a chicken boullion, Ras, brocolli slaw and tunafish soup before work and the fishy taste went away. I think I probably had too much Ras in there. I am finding a need to be innovative when I am trying to diet. I have been trying to cut carbs and also sweet tasting foods. As I say, bitter makes me fitter.

    • I like that saying. That’s one I’ll have to remember.
      I’ll have to try it on Tuna. I’ve been using it on chicken and lamb so much that I haven’t ventured out with it in other recipes. Thanks for the tip!

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