Ras el hanout is a popular spice mix from North Africa. It is typically rubbed onto fish, meats, and vegetables. The spice blend serves a similar purpose as garam masala in India, and can also be stirred into rice dishes for flavor. The spices are often blended by hand, and include cardamom, cinnamon, clove, cumin, nutmeg, mace, allspice, ginger, tumeric, chile powder, and fenugreek.
Here the spice mixture is rubbed onto bone-in chicken legs before being browned in duck fat and butter, and braised in chicken stock and wine.
This recipe is by Alex Xu of Baoism is shared courtesy of the SideChef app.
Preheat oven to 475 degrees F. Thinly slice the garlic, and set aside. Thinly slice the baby red radish. Quarter half the onion, and dice the other onion half of the onion. Peel the ginger and slice it.
Peel and cut the butternut squash into 1 inch segments. Wash and remove the outer leaves of Brussels sprouts, and then halve them. Roughly chop the pistachios.
Place the butternut squash on baking sheet, toss with canola oil, kosher salt , and black pepper. Roast for 20 minutes. Place the ginger in the oven, and roast for 10 minutes, until slightly caramelized.
Toss the halved Brussels sprouts with a bit of canola oil, and roast them for 10 minutes. When nice and caramelized, remove and set aside to cool.
Rub the bone-in chicken legs with 1 tablespoon of the ras el hanout.
In a large pan, sweat the diced onion until transparent. Add the caramelized ginger, butternut squash, and four cloves of the sliced garlic. Sauté the mixture until soft.
Then, blend the squash mixture in a blender or food processor, while slowly drizzling in olive oil (to taste) until completely smooth. Strain the butternut squash puree through a fine mesh strainer (chinois mousseline) and set aside.
Heat pressure cooker over medium-high heat. Add the duck fat. Quickly brown the seasoned chicken legs in the pressure cooker, then add the remaining 2 tablespoons of ras el hanout, mix well with oil, and then add half the quartered onion, the remaining garlic, and the chicken stock. Pressure cook for 12 minutes at high pressure. Remove chicken legs from pressure cooker and pat them dry. Sear skin down in a pan over high heat until skin is crisp.
Pour 3 cups of the braising liquid into a saucepan, add the dry red wine, bring to boil, and then reduce the liquid until thick enough to coat the back of a spoon. Take saucepan off the heat, and add the cold butter.
Spoon the purée onto plate, place sliced chicken legs on the butternut squash purée, and garnish with mint leaves, sliced baby red radish, Brussels sprouts, pistachios, and drizzle the jus over the plate. Serve and enjoy!