This exquisite mix is known for its complexity and versatility. Traditionally used in tagines, couscous, and rice dishes, it adds depth without overpowering, lending a golden hue and rich aroma. Convenient and ready to use, it saves you the time of balancing individual spices while ensuring an authentic taste of Morocco. It’s perfect for home cooks and chefs who want a premium shortcut to exotic flavour.

Here are ten modern and authentic ways to use ras el hanout:

1. Stir through couscous with apricots and almonds.

2. Rub onto lamb shoulder before slow-roasting.

3. Add to vegetable tagines with chickpeas and butternut squash.

4. Mix into hummus for a Moroccan twist.

5. Dust over roasted carrots and parsnips.

6. Season chicken thighs before grilling or baking.

7. Blend into lentil soup for warmth and fragrance.

8. Sprinkle onto flatbreads with olive oil before baking.

9. Use in marinades with yoghurt and lemon juice.

10. Enhance rice pilaf with a teaspoon for colour and aroma.

Extra tip: A little goes a long way – start with a teaspoon and build up as desired. For added luxury, finish dishes with a drizzle of good olive oil to release the spices’ full perfume.

• 4 chicken legs or thighs
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 teaspoons Ras el Hanout
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 preserved lemon, quartered (optional)
• 1 cup chicken broth
• Olives and fresh cilantro for garnish
• Salt and pepper to taste

1. In a large pot or tagine, heat some olive oil and brown the chicken on both sides. Remove and set aside.
2. In the same pot, sauté the onions until golden. Add garlic and cook for another minute.
3. Add Ras el Hanout, ginger, cumin, paprika, salt, and pepper. Stir to coat the onions and garlic.
4. Return the chicken to the pot, along with preserved lemon and chicken broth. Bring to a simmer, cover, and cook for about 40 minutes or until the chicken is tender.
5. Garnish with olives and fresh cilantro. Serve with couscous or bread.

• Assorted vegetables (e.g., carrots, zucchini, bell peppers, sweet potatoes)
• 2 tablespoons olive oil
• 1 tablespoon Ras el Hanout
• Salt and pepper to taste

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the vegetables into bite-sized pieces and place them on the prepared baking sheet.
3. Drizzle olive oil over the vegetables and sprinkle Ras el Hanout, salt, and pepper. Toss to coat evenly.
4. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and golden brown, tossing once or twice during cooking.
5.  Serve as a side dish or as a topping for salads or grain bowls.