Ras El Hanout Spice Blend
2 teaspoons ground nutmeg
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons cinnamon
1 1⁄2 teaspoons sugar
1 1⁄2 teaspoons paprika
1 1⁄2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon cardamom powder
1 teaspoon ground allspice
1⁄2 teaspoon ground cloves
-mix the spices together in a bowl
Morrocan Spiced Chicken
4 butterflied Chicken Breasts
1 cup flour
7 tablespoons plus 1 teaspoon Ras el Hoanout Spice Blend
1/4 cup Olive Oil
-heat pan with oil
-mix flour and spice mix
-coat chicken in flour then add to hot oil in pan
-brown chicken on one side then flip
-once chicken is fully cooked, remove from pan
Honey Apple Sauce
1 tablespoon olive Oil
2 Apples Diced
1/2 onion Diced
2 cloves Garlic minced
2 tablespoons minced ginger
1 ounce of Marsala
1/4 cup walnuts
1/2 cup honey
Salt and pepper
-Heat oil in pan
-saute garlic, ginger, onion, and apple till all juices have evaporated
-deglaze with Marsala
-add walnuts and honey
-let simmer for 5 minutes
