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