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Flavorful Ras el Hanout Chicken Recipe Easy Crispy Spiced Crust Guide

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This ras el hanout chicken recipe features a crispy spiced crust and juicy meat, combining warm North African spices with a touch of lemon zest and garlic for a flavorful, comforting dish perfect for weeknights or gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons ras el hanout spice blend (store-bought or homemade)
  • 3 tablespoons semolina flour (can substitute with fine cornmeal or gluten-free alternatives)
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Optional: chopped cilantro or parsley for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
  2. In a mixing bowl, combine ras el hanout, semolina flour, minced garlic, and lemon zest. Stir in olive oil until a thick paste forms.
  3. Rub the spice-semolina paste evenly over the chicken skin and under the skin where possible.
  4. Heat a large skillet over medium-high heat. Add a splash of olive oil and swirl to coat.
  5. Place chicken thighs skin-side down in the hot skillet. Cook without moving until the skin is golden brown and crispy, about 8-10 minutes.
  6. Flip the chicken and reduce heat to medium. Continue cooking until the internal temperature reaches 165°F (74°C), about 10-12 minutes.
  7. Transfer chicken to a plate and let rest for 5 minutes before serving.

Notes

Pat chicken skin very dry before seasoning for best crispiness. Use semolina flour for a crunchy crust; substitute with fine cornmeal or gluten-free alternatives if needed. Cook chicken in batches if pan is crowded. Rest chicken after cooking to keep it juicy. For a gluten-free version, replace semolina with almond flour or crushed gluten-free cornflakes. Optionally finish cooking in a 400°F oven for 15-20 minutes after searing.

Nutrition

Keywords: ras el hanout chicken, crispy chicken, Moroccan spices, easy chicken recipe, spiced chicken thighs, semolina crust, North African cuisine

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