Your own Moroccan feast in 25 minutes! Ras El Hanout Chicken with Tahini Drizzle served on a bed of fluffy couscous makes a wonderful chicken dinner with a bit of a difference! Succulent chicken thighs with a mildly spicy ras el hanout rub are quickly cooked under the grill, so they stay nice and moist! But the star of the show is definitely the tahini lime drizzle!
If you are looking to make it vegetarian, this meal works wonderfully with some pan-fried tofu dusted with cornflour and ras el hanout mixture and using agave instead of honey. What is more, whilst we haven’t yet tried it ourselves, we hear from our friends that chicken can be substituted with cauliflower to make it into a vegetarian meal.
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How to Make Ras El Hanout Chicken with Tahini Sauce?
First, preheat the grill to high. Lay the chicken thighs in a single layer on an oven tray. Drizzle the chicken with a tbsp olive oil and sprinkle the top with ras el hanout, salt and pepper. If you fancy blending your own ras el hanout spice mix, you can find a recipe here. Grill the chicken for 13-15 minutes, until fully cooked through.
Cut the cucumber in half lengthways. Using a teaspoon scrape out the seeds. Then slice the cucumber thinly. Peel and thinly slice the red onion. Place the onion and cucumber in a bowl, season with salt and set aside.
Place couscous in a large bowl, crumble in a quarter of a stock cube and mix. Pour 140ml of the boiling water over the couscous and cover with a plate for 5 minutes.
For the tahini sauce, mix tahini (we love Sunita Organic Tahini Spread), honey, soy sauce, garlic, lime zest and juice and 2 tbsp of olive oil in a small bowl.
When couscous is cooked, fluff it with a fork and add the cucumber, onion, and roughly chopped mint. Mix and season with salt and pepper, if needed.
Divide the couscous between bowls, top with ras el hanout chicken and drizzle the tahini sauce all over.
For other Moroccan-inspired recipes, have a look at our recipes below:
- Moroccan Almond & Pistachio Briouat | Spiced Nut Filo Pastries
- North African Spiced Chickpea & Feta Pie
Ras El Hanout Chicken with Tahini Drizzle
Ingredients
- 4 boneless skinless chicken thighs
- 1 tbsp ras el hanout
- 1 tbsp honey
- 1 garlic clove finely chopped
- 2 tbsp soy sauce
- 2 tbsp tahini
- 1 lime zest and juice
- 100 g couscous
- ¼ stock cube
- 1/2 cucumber
- 1/2 small red onion thinly sliced
- 5 g mint roughly chopped
Instructions
- First, preheat the grill to high. lay the chicken thighs in a single layer on an oven tray. Drizzle the chicken with a tbsp olive oil and sprinkle the top with ras el hanout, salt and pepper. Grill the chicken for 13-15 minutes, until fully cooked through.
- Cut the cucumber in half lengthways. Using a teaspoon scrape out the seeds. Then slice the cucumber finely. Place the onion and cucumber in a bowl, season with salt and set aside.
- Place couscous in a large bowl, crumble in a quarter of a stock cube and mix. Pour 140ml of the boiling water over the couscous and cover with a plate for 5 minutes.
- For the tahini sauce, mix tahini, honey, soy sauce, garlic, lime zest and juice and 2 tbsp of olive oil in a small bowl.
- When couscous is cooked, fluff it wth a fork and add the cucumber and onion, and mint. Mix and season with salt and pepper, if needed.
- Divide the couscous between bowl, top with ras el hanout chicken and drizzle the tahini sauce all over.
Notes
Nutrition
