Chicken Wings With Ras El Hanout

Ras el Hanout is one of my favourite spices at the moment, a combination of coriander, paprika, cumin, rosebuds, caraway, cloves, cinnamon, turmeric, nutmeg, cardamom and cayenne.

It gives this recipe a wonderful flavour and buying a premixed jar of spice mix saves me mixing my own!

Leftovers, if you have any, are a hit in my boys lunch boxes.

You can marinade the ingredients up to 24 hours ahead of time.

Serves 6.

Ingredients

2kg chicken wings, tips removed

150mls Greek yogurt

6 cloves garlic, peeled and crushed

1 lemon, juiced

2 tablespoons Ras El Hanout

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Combine all of the ingredients.

Divide the wings between the trays and bake for 30 minutes, baste the wings with the pan juices and return to the oven for a further 45-50 minutes, basting as much or as little as you like.

I like to let the chicken rest for 10 minutes before serving and you can sprinkle over pomegranate or coriander.

Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar

I have mentioned before my love of all things slow cooked and this is yet another option that we love!

The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!

Serves 8.

Ingredients

3kg leg of lamb

80mls olive oil

zest and juice of 1 lemon

2 tablespoons ras el hanout

1 tablespoon ground coriander

2 tablespoon smoked paprika

3 garlic cloves

1/2 red onion

2 fire roasted capsicums, skin and seeds removed

salt and pepper

Method

Start this recipe the day before cooking.

Process all of the ingredients, except the lamb and zatar, to form a thick paste.

Place the lamb on a chopping board and stab it all over with a large knife.

Spread the paste over the entire leg and pop into the fridge, covered, for the night.

The following day, preheat the oven to 140 degrees Centigrade.

Place the lamb in a roasting tin and spread over any excess marinade.

Sprinkle the zatar over the top.

Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.

Next, cover the parchment with foil.

Place the meat in the oven and roast for 7 hours.

After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.

Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.

Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.