North African Ras el Hanout

Ingredients and Weight:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup chicken broth
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken thighs and cook until browned on all sides.
3. Add the onion, carrots, celery, garlic, cumin, coriander, ginger, turmeric, cinnamon, and cloves. Cook until the vegetables are softened, about 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
5. Stir in the yogurt and cilantro. Season with salt and pepper to taste.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 10 grams
• Protein: 25 grams
• Carbohydrates: 15 grams

Dish Characteristics:

• Aromatic and flavorful with a blend of Moroccan spices
• Tender and juicy chicken
• Hearty and filling with the addition of vegetables
• Suitable for American taste buds

User Comments:

• "This was a delicious and easy-to-make dish. The spices were perfect and the chicken was cooked to perfection."
• "I loved the combination of flavors in this dish. It was a great introduction to Moroccan cuisine."
• "I will definitely be making this dish again. It's a keeper!"

Special Precautions and Tips:

• Be sure to adjust the amount of spices to your own taste.
• If you don't have chicken thighs, you can use boneless, skinless chicken breasts. Just reduce the cooking time to 10 minutes.
• Serve the Ras el Hanout over couscous or rice for a complete meal.