SALMON WITH CHICKPEAS AND RAS EL HANOUT
Ras El Hanout, “head of the shop” in Arabic, is a spice blend that includes all the best flavours that a shop has to offer. Used extensively in Moroccan dishes, including by Moroccan Jews. 8 small skinless salmon filets, about 100g each Salt and pepper to season 1 tablespoon olive oil 2 x 400g cans […]
Moroccan Chicken Salad
Adapted from John Gregory-Smith’s Orange Blossom & Honey (If you don’t have a pestle and mortar, follow the directions at the end of the recipe to create the marinade for chicken thighs) 2 cloves garlic ½ teaspoon coarse salt, plus more for seasoning 2 teaspoons ras el hanout 4 tablespoons olive oil – divided Juice […]
