Ras el Hanout is a North African spice mix, The name of which means “head of the shop” or “top shelf” in Arabic (The best spices the shop has to offer). What I love about it is that you pretty much don’t need anything else for seasoning. It’s got cumin, cardamom, clove, allspice, chile, ginger, turmeric, paprika, and a rainbow have other ingredients, so when you have it on hand, you can use it as a seasoning for shrimp, fish, veggies, tempeh, and anything else your exotic heart desires. Spice blends rock!
Here is what you need:
- 2 tablespoons ras el hanout
- 2 tablespoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- 2 tablespoons raw coconut oil, melted
- 8 large chicken legs, removing skin is optional
Here is how you cook it:
- Preheat oven to 400 Fahrenheit. Line a baking sheet with aluminum foil.
- In a medium bowl, combine the Rassell Hanau, garlic powder, salt, white pepper, and coconut oil and stir to form a paste.
- Spray the chicken legs with our Seafood & Poultry Wash. Let sit for 2 minutes, rinse off, & then pat the chicken legs dry and slather them with a spice paste until evenly coated.
- Place the chicken legs in a single layer on the prepared baking sheet (or in a baking dish), leaving room between them. Covered with foil and bake for about 30 minutes. Remove the foil and bake for 15 to 20 minutes more, until the internal temperature at the thickest point (without touching the bone) reaches 165 Fahrenheit and the skin or flesh is golden brown. Enjoy with Molokhia Soup or on their own, hot or at room temperature with your favorite sauce.
