Ras el Hanout Spiced Roast Chicken & Roots
This dish centers on a house-made Ras el Hanout spice blend, roasted with pasture-raised chicken and fiber-rich root vegetables. The aroma is warm and complex from whole spices, finished with high-quality extra-virgin olive oil for polyphenol density.
A little context
Ras el Hanout means 'head of the shop' in Arabic, traditionally a master blend of up to 30 spices sold by Moroccan merchants. Some commercial versions add sugar or anti-caking agents; we honor the tradition by grinding whole spices fresh and omitting refined sugars entirely. We replace traditional seed oils with cold-pressed extra-virgin olive oil to maintain the dish's integrity and longevity benefits.
The longevity story
The spice blend is rich in curcumin from turmeric and eugenol from cloves, both potent anti-inflammatories. Pasture-raised chicken provides high-quality protein and omega-3s superior to conventional feedlot birds. Extra-virgin olive oil adds oleocanthal, a compound with ibuprofen-like anti-inflammatory properties, while root vegetables offer resistant starch and fiber for gut health.
Method
- 01
Grind the spice blend
Toast coriander, cumin, and peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Let cool, then grind with cinnamon, cloves, cardamom, turmeric, and ginger in a spice grinder. Store any excess in a glass jar away from light.
- 02
Prep the protein and vegetables
Pat the chicken thighs dry with paper towels to ensure crispy skin. Peel and chop carrots, parsnips, and onions into uniform chunks. Smash garlic cloves lightly with the side of a knife.
- 03
Season the chicken
In a small bowl, mix 2 tablespoons of the Ras el Hanout blend with 2 tablespoons of extra-virgin olive oil. Rub this paste generously under and over the chicken skin, then sprinkle with half the flaky sea salt.
- 04
Toss the vegetables
In a large bowl, toss carrots, parsnips, onions, and garlic with the remaining olive oil, lemon zest, and the remaining Ras el Hanout blend. Season lightly with salt.
- 05
Arrange for roasting
Preheat oven to 200°C (400°F). Place the chicken thighs skin-side up in the cast-iron skillet or Dutch oven. Nestle the spiced vegetables around the chicken, ensuring they are in a single layer for even caramelization.
- 06
Roast to perfection
Roast for 45 minutes. The chicken skin should be golden and crisp, and the internal temperature should reach 74°C (165°F). Vegetables should be tender when pierced with a fork.
- 07
Rest and serve
Remove from oven and let rest for 10 minutes to redistribute juices. Squeeze fresh lemon juice over the dish just before serving to brighten the earthy spices.
Nutrition facts
Per serving · 1 of 4- — Saturated
- 22 g
- — Polyunsaturated
- 20 g
- Carbohydrates
- 87 g
- — Fiber
- 11 g
- — Sugars
- 11 g
- Cholesterol
- 326 mg
- Sodium
- 3160 mg
- Potassium
- 1865 mg
Estimated from USDA FoodData Central for matched ingredients (88% ingredient coverage). Values vary with brand, preparation, and exact measurements.
Pro tips
- ✦Buy whole spices whenever possible; pre-ground spices lose volatile oils and polyphenols within weeks of grinding.
- ✦Ensure your chicken skin is completely dry before rubbing with oil to achieve the crispiest skin without steaming.
- ✦If you have a mortar and pestle, use it for the spices; the friction releases more flavor than a blade grinder.
- ✦Store leftover spice blend in an airtight glass jar in a cool, dark place for up to 3 months.
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Substitutions
- pasture-raised chicken thighs → duck legs or wild-caught salmon fillets (reduce cook time by 15 minutes for salmon)
- parsnips → turnips or rutabaga (similar fiber profile and roasting texture)
Storage
Cool completely and store in a glass container in the fridge for up to 4 days. Reheat gently in the oven to preserve skin texture. Freezing is not recommended due to vegetable texture changes.
What to serve with it
- Hot mint tea with fresh leaves
- Sparkling water with a wedge of lemon
- Dry red wine such as Syrah or Grenache
- Steamed quinoa or brown rice if not strictly grain-free
FAQ
Is Ras el Hanout always spicy?+
Not necessarily. It is aromatic rather than hot. Adjust the black pepper or add dried chili flakes if you want heat.
Can I buy pre-made Ras el Hanout?+
You can, but check the label for added sugar or anti-caking agents. Making it yourself ensures purity and potency.
Why use pasture-raised chicken?+
Pasture-raised birds have a better omega-3 to omega-6 ratio and higher vitamin E levels than grain-fed conventional chicken.
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