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ras-el-hanout chicken

Updated: Nov 14, 2020

Ras-el-hanout is my favourite spice blend in the world. I marinate chicken thighs in ras-el-hanout, olive oil and sea salt, fry, slice, and then wrap in a flour tortilla with whatever lettuce there is and some homemade tzatziki, or I make it in to a salad like the one above. It's really wonderful. Sabrina Ghayour has a much posher version in her cookbook, 'Persiana' which I also make all the time and have included a photo below. That one has pomegranate seeds, pomegranate molasses and sumac yoghurt (the salad above is adorned with both of these) and is ABSOLUTELY worth trying. Ras-el-Hanout is usually mildly spicy so only the older child (aged 6) loves it.


600g (approx) boneless, skinless chicken thighs

1 tsp sea salt

2 heaped Tbsp ras-el-hanout

1-2 Tbsp olive oil

Tzatziki for salad or wraps:

1 telegraph cucumber, grated and drained by squeezing the excess juice through a sieve

1 crushed garlic clove

1 Tbsp olive oil

500g greek yoghurt

a small bunch of mint leaves, finely chopped

a small bunch of dill, chopped

sea salt and pepper to taste

8 large flour tortilla wraps

Lettuce of any variety

Extra fresh herbs if you want - coriander or mint leaves

You can substitute the tzatziki for Sabrina Ghayour's sumac and mint yoghurt which is much less time-consuming to make (though you still have to chop fresh mint!). Just combine chopped mint leaves, 400g greek yoghurt, 2 Tbsp sumac and freshly ground pepper.


Mix the ras-el-hanout, salt and olive oil to a paste and mix through the chicken. Leave to marinate for a few hours or overnight. Heat a drizzle of olive oil over a medium-high in a large pan and fry the thighs until cooked through, about 8-10 minutes, turning often.

Remove the thighs and rest on a board before slicing, during which you can whip up the tzatziki (by combining all the ingredients in a bowl), wash the lettuce and heat the wraps if required.

Print Version:

Ras-el-hanout Chicken - Print Version
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