Ras El Hanout & Date Hotdish

Name: Ras El Hanout & Date Hotdish
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 800 g Chicken thighs or drumsticks, skin on; 200 g Pitted dates, halved; 500 g Baby potatoes or pearl onions; 2 Large carrots, cut into chunks; 3 tsp Ras El Hanout spice blend; 4 tbsp Olive oil; 300 ml Chicken broth; 1 tbsp Tomato paste; 1 tsp Salt; 0.5 tsp Black pepper; 100 g Green olives, pitted; 2 tbsp Fresh cilantro, chopped

A hearty, warming Moroccan baked dish of chicken, Ras El Hanout spices, sweet dates, and tender vegetables. Baked all in one dish for an easy, aromatic dinner.

Recipe byChef Amina

Prep 15 min
Cook 55 min
Serves 6

chicken ras el hanout hotdish dates

Ingredients

Servings

Scaled from 6 base servings — local only.

800 gChicken thighs or drumsticks, skin on
200 gPitted dates, halved
500 gBaby potatoes or pearl onions
2Large carrots, cut into chunks
3 tspRas El Hanout spice blend
4 tbspOlive oil
300 mlChicken broth
1 tbspTomato paste
1 tspSalt
0.5 tspBlack pepper
100 gGreen olives, pitted
2 tbspFresh cilantro, chopped

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Instructions

Arrange ingredients: Preheat oven to 180°C (350°F). In a large baking dish or tagine, arrange chicken thighs, halved pitted dates, baby potatoes or pearl onions, and carrot chunks.
Make sauce: In a small bowl, mix Ras El Hanout spice blend, olive oil, chicken broth, tomato paste, salt, and black pepper. Pour over the chicken and vegetables.
Bake: Cover and bake for 45–50 minutes until the chicken is cooked through and tender, and vegetables are soft.
Add olives: Stir in pitted green olives and bake uncovered for another 5 minutes to warm through.
Finish and serve: Garnish with fresh cilantro and serve hot directly from the baking dish.