I recently encountered a recipe for top of the shop chicken. Before I get into the recipe let me explain what this is.
Top of the shop is the literal translation of Ras El Hanout in Moroccan.
So what is Ras El Hanout you ask? It’s a spice blend commonly used in North Africa cooking, it is the equivalent of Garam Masala used in Indian cooking. The translation of “top of the shop” implies you are using the best quality spices to form a new one used to season your cooking.
Check out this recipe below, courtesy of Sortedfood.
Ingredients
- 2 tbsp ras el hanout paste (Get the spice blend from Epicurious)
- 2 skinless and boneless chicken breasts
- 1 tbsp honey
- 1 lemon
- 6 oz couscous (weighed)
- 1 handful pomegranate seeds
- 1 Tablespoon chopped flat leaf parsley
- 1 1⁄2 cups chicken stock
- 1⁄2 teaspoon salt
- 2 teaspoons olive oil
Directions
- Slice the lemon into thirds making sure to remove all of the seeds, set aside for now. Butterfly the chicken then rub the honey on both sides. Evenly sprinkle chicken breasts with 1 tablespoon of ras el hanout per chicken breast. Preaheat a medium pan to medium high heat with 1 teaspoon olive oil. Grill the chicken on each side for 1-2 minutes to slightly toast the spices. Don’t cook the chicken all the way through at this point.
- Add the lemon slices to the pan, slightly brown each side of the lemon. Pour in the chicken stock and allow it to simmer. Pour the couscous into a small bowl. Remove the chicken from the pan add the 1⁄2 teaspoon of salt to the stock. Stir making sure the salt dissolves. Pour the simmered chicken stock along with the lemons into the bowl with the couscous. Cover with plastic wrap and let the couscous “cook” for 10-12 minutes.
- Once the couscous is cooked, add 1 teaspoon of olive oil, chopped parsley, and pomegranate seeds. Gently stir all of the ingredients being careful not to smash the pomegranate seeds.
- Slice each chicken breast, scoop couscous onto a plate and place the sliced chicken on top of couscous. Garnish with additional chopped parsley.
Recipe source: Sortedfood
Photo Source: David Murray
