Our friend Denise writes:
Dear Chef Jewels,
I am wondering if you can make any suggestions for what I can make using these spices: Baharat spice and Ras el Hanout. I'm dying to use them...thanks!
I am very familiar with Ras el Hanout. It is a popular spice blend used across Northern Africa, especially Morocco. The name Ras el Hanout translates to "top of the shop" as it represents the best spices a shopkeeper has to offer. Like curry, there is no set-in-stone recipe for Ras el Hanout, everybody's got their preferred, sometimes top secret formula. Some ingredients still foreign to the Western world such as ash berries, orris root and chubebs are in the recipe but around here you'll find Ras el Hanout containing spices such as cinnamon, cumin, cardamom, cloves and chili peppers, to name a few. It can be used on almost all foods, as meat rubs and even stirred into rice. I'm not sure if this liberal use is attributed to the spice's taste or because it's sometimes considered an aphrodisiac!
Baharat is a blend I am unfamiliar with, so I did a bit of research. Baharat is more Turkish, Arabic and/or Iranian. Turkish Baharat contains a fair amount of mint. You might also find cassia (cinnamon), cardamom, allspice, pepper, cloves and cumin. It is used to flavor soup, lamb, chicken, fish and beef. Sometimes it is used as a condiment to add flavor to food after cooking, also.
Lebanese Lamb and Bean Stew
1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice, pita bread
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Makes 8 servings.
Source: epicurious.com
Chicken with Figs in Ras el Hanout and Couscous
6 whole chicken leg-thigh pieces (about 4 1/2 pounds total)
1 tablespoon salt plus additional for seasoning
4 tablespoons olive oil, divided
12 baby carrots, peeled
1 cup shallots, peeled, halved (about 4 large)
3 garlic cloves, peeled
1 teaspoon fresh chopped thyme plus additional for garnish
1/2 teaspoon finely grated lemon peel
2 tablespoons ras-el-hanout
3 cups low-salt chicken broth
3/4 cup dry white wine
14 Brown Turkey figs, halved
2 teaspoons Sherry wine vinegar
Couscous (prepared according to package directions)
Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
Preheat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer chicken to skillet and sear until golden, 5 to 6 minutes per side. Transfer chicken to heavy roasting pan, skin side up. Add carrots, shallots, garlic, 1 teaspoon thyme, lemon peel, ras-el-hanout, chicken broth, white wine, and remaining 3 tablespoons olive oil to skillet. Bring to boil, whisking up brown bits. Pour mixture over chicken in roasting pan and bring to simmer over medium heat. Cover with foil; place in oven. Braise 1 hour, until tender.
Transfer chicken, carrots, and shallots to baking sheet; discard garlic. Pour pan juices into large saucepan. Spoon off fat from surface. Boil juices until reduced to 1 3/4 cups, whisking occasionally, about 18 minutes. Add figs and vinegar; cook until figs are just heated through, 3 to 4 minutes. Season with salt and pepper. Place cooked couscous on large plate. Top with chicken, vegetables, and figs. Spoon sauce over chicken and figs. Garnish with fresh herbs and serve immediately.
Makes 6 servings.
Source: epicurious.com
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