Ras el Hanout Chicken with Muhammara

If you can't find Ras el Hanout at the store, most Middle Eastern or African spice blends would make a suitable substitute.

Ingredients

Chicken

2 lbs boneless, skinless chicken thighs

1 cup Greek yogurt

2 tbsp Ras el Hanout

3 garlic cloves, minced or grated

1 lemon, juiced and zested

2 tbsp salt

1 tbsp honey

2 tbsp neutral oil (canola)

2 tbsp canola oil

2 yellow onions, sliced

Fresh parsley leaves, roughly chopped, for garnish

Muhammara Salsa

¼ cup olive oil

1 shallot, roughly chopped

4 cloves garlic, roughly chopped

½ cup toasted, slivered almonds

1 lb Roma tomatoes, cored and roughly chopped

2 tbsp Aleppo chile pepper

1 tbsp Spanish smoked paprika

1 (12-oz) jar roasted red bell peppers, drained and chopped (or 3 large red bell peppers, roasted and peeled)

2 tsp red wine vinegar

1 tbsp pomegranate molasses

2–3 tsp salt

Water, as needed

Preparation

1. In a large mixing bowl, whisk together the yogurt, Ras el Hanout, garlic, lemon juice and zest, salt, honey, and oil. Pat the chicken thighs dry with paper towels and place in a large zip-lock bag.

2. Pour the marinade over the chicken and seal the bag tightly. Massage the marinade into the chicken, making sure every piece is fully coated. Refrigerate for a minimum of 2 hours and a maximum of 8 hours.

3. Make the muhammara salsa: In a medium saucepan, heat the olive oil over medium heat. Once the oil shimmers, add the shallots and garlic and cook for 2–3 minutes, stirring frequently. Add the almonds, tomatoes, Aleppo chile pepper, Spanish smoked paprika, and roasted red bell peppers.

4. Bring the mixture to a simmer, adding a splash of water to loosen the mixture if needed. Cook for an additional 10–15 minutes, until the tomatoes begin to break down and the almonds start to soften. Remove from heat and allow to cool.

5. Stir in the red wine vinegar, pomegranate molasses, and salt until incorporated. Working in small batches, puree the mixture in a blender. Remove the center cap from the blender lid and cover with a folded towel to allow steam to escape. Start on low and gradually increase to high until smooth and thick. Reserve any extra sauce for future use.

6. Preheat the oven to 400°F. Heat the canola oil in an oven-safe skillet over medium heat. Sauté the onions until soft but not browned. Remove the chicken from the marinade, reserving the excess. Place the chicken in the pan with the onions and bake until the internal temperature reaches 160°F, about 20 minutes.

7. Remove the pan from the oven and transfer the chicken to a covered casserole. Return the onions and cooking liquid to medium heat on the stovetop. Add the reserved marinade and bring to a full boil, then reduce and simmer until the onions are very soft and the sauce has thickened, about 5 minutes. Remove from heat.

8. Slice the chicken and serve with the muhammara salsa and onions. Garnish with fresh parsley. Optional: serve with saffron rice.