This Ras el Hanout chicken and spinach stew brings warmth and depth to weeknight cooking. The blend’s complex spice profile transforms simple ingredients into a satisfying one-pot meal.
Ras El Hanout is a North African spice blend built on layers of flavor. Paprika, cumin seeds, coriander seeds, and turmeric form the base. Warm spices like green cardamom, Ceylon cinnamon, and ginger add sweetness. Black peppercorn, grain of paradise, and long pepper contribute heat. Star anise, mace, and caraway seeds round out the profile with subtle aromatics. Lavender and rose petals add a floral note that distinguishes this blend from other spice mixes.
Ras El Hanout
Experience the rich, aromatic complexity of our Ras El Hanout. This traditional…
The blend works well with chicken because the spices coat the meat as it browns, creating a flavorful crust. When simmered in broth, those spices release their oils and infuse the cooking liquid. Fresh spinach wilts into the stew at the end, adding color and texture without overpowering the seasoning.
This recipe takes about 35 minutes from start to finish. Serve it over rice, couscous, or with flatbread to soak up the spiced broth.
Ingredients
Main Ingredients
- 1 lb chicken thighs or breast (cut into pieces)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1½ tsp Ras el Hanout
- 2 tbsp tomato paste or 1 cup crushed tomatoes
- 1½ cups chicken broth or water
- 4 cups fresh spinach
- 2 tbsp olive oil
- Salt (to taste, optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes. Add garlic and stir for 30 seconds.
- Add chicken and Ras el Hanout. Cook until lightly browned, about 5 to 7 minutes.
- Stir in tomato paste and broth. Simmer for 15 to 20 minutes, until chicken is cooked through.
- Add spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning.
- Serve hot with rice, couscous, or flatbread.
Notes
Tips for Best Results
Brown the chicken pieces in batches if needed. Overcrowding the pot creates steam instead of the sear that locks in flavor and builds the base for the stew.
Adjust the liquid amount based on whether you use tomato paste or crushed tomatoes. Tomato paste creates a thicker stew, while crushed tomatoes make a brothier result. Both work well with the spice blend.
Add the spinach at the very end of cooking. It wilts in about 2 minutes and loses its bright color if cooked longer.
Serving Suggestions
Rice or couscous makes a good base for this stew. The grains absorb the spiced broth and turn each bite into a complete meal. Warm flatbread works too, especially for scooping up the sauce.
Finish with a squeeze of lemon juice or a dollop of yogurt to balance the warm spices. Fresh cilantro or parsley adds brightness if you have it on hand.
Other Ways to Use Ras el Hanout
This blend seasons roasted vegetables, especially root vegetables like carrots, sweet potatoes, and parsnips. Toss vegetables with olive oil and 1 to 2 teaspoons of Ras El Hanout before roasting at 425°F.
Rub it on lamb chops or fish fillets before grilling or pan-searing. The blend pairs well with chickpeas and lentils in vegetarian stews. Stir a pinch into grain salads or rice pilafs for background warmth.
Try it with other North African and Middle Eastern spices. Harissa Seasoning adds heat, while Sumac contributes tangy brightness. Ground Cumin Seeds and Ground Coriander Seeds work as individual components if you want to customize the spice level.
Frequently Asked Questions
What does Ras el Hanout taste like?
The blend tastes warm, earthy, and aromatic with layers of sweet and savory spices. You will notice cumin and coriander up front, followed by warmth from cinnamon and ginger. The floral notes come through subtly.
Do I need to toast Ras el Hanout before using it?
No. The blend is ready to use. Toasting it in a dry pan intensifies the flavor but is not necessary for this recipe. Add it directly to the pot when browning the chicken.
Where should I store Ras el Hanout?
Store the blend in an airtight container away from heat and light. It stays fresh for about 6 months. The spices lose potency over time, so replace the blend if the aroma fades.
How do I substitute ingredients in this recipe?
Bone-in chicken thighs work in place of boneless pieces. Add 10 minutes to the cooking time. Kale or Swiss chard replaces spinach. Add heartier greens earlier in the cooking process so they have time to soften. Use vegetable broth instead of chicken broth for a vegetarian version with chickpeas instead of chicken.
What other spice blends work with chicken stew?
Baharat offers a similar warm, aromatic profile. Curry Powder adds a different flavor direction with turmeric and fenugreek. Berbere Spice Mix brings more heat and complexity.
