ras el hanout roast chicken
RECIPE: Ras El Hanout Roast chicken Serves 4-6 people
1 chicken cut into 4 or 4 maryland legs
1 tablespoon of butter
1 teaspoon of ras el hanout
1 large sweet potato sliced into 2cm rounds
5 eshallots peeled and cut in half
3 tablespoons of extra virgin olive oil
salt and pepper
Turn oven onto 180C and get a 30cm baking tray. Place chicken into the tray and drizzle 1 tablespoon of oil over tray.
Distribute sweet potato and shallots around chicken. Then add butter and ras el hanout and mix together.
With your fingers, distribute butter onto the four pieces of chicken. Most of it on top of chicken skin, but a little bit under then chicken skin.
Add 1/2 cup of water to the tray and put into oven for 45 minutes. Serve with cucumber and herb salad and yoghurt and drizzle with all the juices from pan.