© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Ras el hanout is a spice blend from North Africa, where it is used heavily in Moroccan cooking. This Moroccan spice blend is full of warm spices (like paprika, cumin, ginger, nutmeg, coriander, turmeric, cardamom, cayenne and mace, etc.) that gives the dish a unique aroma and exotic, robust, but slightly sweet flavour. If you don't have ras el hanout, garam masala or curry would work too. Or just use your favourite seasonings.

6 Yellow onions
250 g Carrots
1 tbsp Olive oil (plus more for drizzling)
150 ml Chicken stock
1 tbsp Parsley, chopped (plus more for garnishing)
250 g Chicken mince
1 Clove Garlic, minced 1 tsp Fresh ginger root, peeled and grated
1 tsp Ras el hanout
Salt and pepper to taste

Cut 1/2-inch slice from top of each onion and trim small amount from bottom end so onion stands upright. Peel away the outer skin. Using a melon baller or teaspoon, scoop out the insides of the onions, leaving two layers intact. Don't worry if you make a hole in the bottom.
Set aside the hollowed out onions, and coarsely chop the scooped out pieces. Peel and slice the carrots. Heat the olive oil and chopped onions in a skillet over medium-high heat. Cook onions, stirring occasionally, until they are soft and have a glossy look. Remove half of them and place in a bowl. Set aside to cool briefly.
Add the sliced carrots to the skillet w...