Chicken and chickpea tagine and Moroccan lamb with Shiraz honey sauce are some dishes that use ras el hanout spice mix. Both meals make four servings.
For the first recipe, preheat the oven to 400 degrees Fahrenheit. Heat 2 tablespoons of canola oil in a Dutch oven over high heat. Season 8 chicken thighs with salt and pepper, and cook skin side down until golden brown. Turn the thighs and cook for two more minutes. Remove the chicken.
Leave 2 tablespoons of oil in the pan, and add 2 tablespoons of olive oil. Heat over medium heat, then add 1 large onion, peeled, halved and thinly sliced. Once the onions are soft, add 2 finely chopped garlic cloves. Cook for 30 seconds. Add 1 tablespoon of ras al-hanut, and cook for 30 seconds.
Soak a large pinch of saffron in 1/4 cup of warm water, and add both to the pan. Also, add 1 cinnamon stick, 1 1/2 cups of drained diced tomatoes, 1 1/2 cups of rinsed and drained canned chickpeas and 3/4 cup of sliced, dried apricots. Nestle in the chicken, and bring to a simmer. Cover and cook for about 40 minutes. Garnish each serving with a dollop of harissa sauce, chopped parsley and chopped cilantro.
For the second recipe, preheat the oven to 400 degrees Fahrenheit. Season 1 rack of lamb with sea salt, and rub on 2 1/2 tablespoons of ras el-hanout. In a skillet over medium-high heat, sear and brown the lamb. Next, place in the preheated oven and roast for 30 minutes.
Remove the lamb from the skillet. Place the skillet with the juices over medium heat. Stir in 1 cup of Shiraz wine and 1/3 cup of honey, reducing the liquids to half. Drizzle over the lamb, and serve.