Moroccan Chicken with Ras El Hanout Filling

Summary

Ingredients

• 100 g date (s), pitted
• 2 spring onions each approx. 5 cm long
• 2 clove (s) garlic, fresh
• 1 small chilli pepper (s), red
• 1 piece (s) lemon peel, untreated
• 1 tomato (s) (egg tomato), pitted
• 3 tablespoon olive oil
• 1 teaspoon spice mix (Ras el Hanout spice mix), homemade
• salt and pepper
• 4 chicken breast fillet (s)
• 1 piece (s) orange peel, untreated
• 1 teaspoon allspice grains
• Nutmeg, 1 nut, chopped up (e.g. with a hammer)
• 20 threads saffron
• 2 teaspoon pepper - grains, black
• 0.5 teaspoon ½ mace (mace)
• 1 stick cinnamon, approx. 7 cm
• 2 teaspoons cardamom
• 2 piece (s) ginger, dried, approx. 5 cm each
• 2 teaspoons salt
• 1 teaspoon turmeric, ground

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Instructions

1. Dice the dates very finely (about as small as onion cubes if they are very finely cut). Wash the spring onions and cut them very finely. Peel the garlic and chop very finely. Core the chilli pepper. Chop the orange peel and lemon peel very finely.
2. Wash and core the tomato (scrape out the pulp) and dice very finely. Mix with all the finely chopped ingredients and 1 tablespoon olive oil. Season with the homemade Ras el Hanout, salt and pepper.
3. Rinse the meat with cold water and pat dry with kitchen paper. Cut a pocket into the side of each chicken breast fillet and fill it with the date and seasoning mixture. Seal the openings with wooden skewers. Season the outside of the fillets with a little salt and pepper and brush with the remaining tablespoon of oil.
4. Fry the filled fillets on both sides over medium heat - about 15 minutes, until they are nice and brown. Then place in the preheated oven at 160 ° C for another 10 minutes (otherwise use top / bottom heat).
5. Tip: If there is anything left of the filling, fry a little with 1 finely diced onion in a coated pan (preferably the unwashed pan from the chicken breast fillets). Add some chicken stock (sherry golden, approx. 50 ml) and reduce a little. You already have a sauce.
6. Arrange and serve on plates.
7. For the preparation of Ras el Hanout spice mixture, put the ten spices listed at the end in the list of ingredients in a coated pan and roast them over medium heat for approx. 3-5 minutes, stirring constantly, until they start to smell pleasant. Let cool down. Then grind the ingredients into a fine powder with a mortar or in a spice grinder, mixing well. Pour into a suitable container, seal it airtight and, if possible, keep it in the refrigerator until it is used.

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