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RECIPE
19 INGREDIENTS12 STEPS1hr 15min

Ras El Hanout Braised Chicken Legs

5.0
5 Ratings
Try this delicious Ras el Hanout Braised Chicken Legs recipe that is made in a pressure cooker using the fresh flavors and spice of North African cuisine.
Ras El Hanout Braised Chicken Legs Recipe | SideChef
Try this delicious Ras el Hanout Braised Chicken Legs recipe that is made in a pressure cooker using the fresh flavors and spice of North African cuisine.
Alex Xu
Cook. Restaurateur. Founder @baoismchina
www.baoism.com.cn
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Fulfilled by
Alex Xu
Cook. Restaurateur. Founder @baoismchina
www.baoism.com.cn
1hr 15min
Total Time
$4.21
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2
Onion , quartered
1/2
Onion , diced
1 in
Fresh Ginger , peeled
7 cloves
Garlic , thinly sliced
2
or Turkey Legs
3 Tbsp
Ras el Hanout
5 3/4 cups
1
Baby Red Radish , thinly sliced
1 cup
Dry Red Wine
2 Tbsp
2 Tbsp
Duck Fat
or Canola Oil
2 Tbsp
Canola Oil
1 1/2 cups
Chicken Stock
or Turkey Stock
2 Tbsp
Pistachios , roughly chopped
to taste
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Nutrition Per Serving

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CALORIES
875
FAT
49.8 g
PROTEIN
22.2 g
CARBS
72.3 g

Cooking Instructions

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Step 1
Preheat oven to 480 degrees F (250 degrees C).
Step 2
Peel and cut the Butternut Squash (5 3/4 cups) into 1 inch segments. Wash and remove external leaves of Brussels Sprouts (5) , then halve them.
Step 3
Place butternut squash on baking sheet, toss with Canola Oil (2 Tbsp) , Kosher Salt (1 tsp) , and Ground Black Pepper (1 tsp) . Roast for 20 minutes.
Step 4
Slice Fresh Ginger (1 in) . Place ginger in the oven, and roast for 10 minutes, until slightly caramelized.
Step 5
Toss the Brussels Sprouts with a bit of canola oil and roast them for 10 minutes. When nice and caramelized, remove and set aside to cool.
Step 6
Rub Tyson® Chicken Legs (2) with Ras el Hanout (1 Tbsp) .
Step 7
In a large pan, sweat the Onion (1/2) until transparent. Add the caramelized ginger, butternut squash, and the Garlic (4 cloves) . Sauté mixture until soft.
Step 8
Then blend the squash mixture in a blender or food processor, while slowly drizzling in Olive Oil (to taste) until completely smooth. Strain the butternut squash puree through a fine mesh strainer (chinois mousseline) and set aside.
Step 9
Heat pressure cooker over medium high heat. Add Duck Fat (2 Tbsp) . Quickly brown the seasoned chicken legs in the pressure cooker, then add Ras el Hanout (2 Tbsp) , mix well with oil, then add Onion (1/2) , remaining Garlic (3 cloves) , and Chicken Stock (1 1/2 cups) . Pressure cook for 12 minutes at high pressure.
Step 10
Remove chicken legs from the pressure cooker and pat them dry. Sear skin down in a pan over high heat until skin is crisp.
Step 11
Pour 3 cups of the braising liquid into a saucepan, add Dry Red Wine (1 cup) , bring to boil, and then reduce until thick enough to coat the back of a spoon. Take saucepan off the heat, and add Butter (2 Tbsp) .
Step 12
Spoon puree onto plate, place sliced chicken legs on puree, garnish with Fresh Mint Leaves (5) , Baby Red Radish (1) , brussels sprouts, Pistachios (2 Tbsp) , and drizzle the just over the plate. Serve and enjoy!
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Nutrition Per Serving
Calories
875
% Daily Value*
Fat
49.8 g
64%
Saturated Fat
15.2 g
76%
Trans Fat
0.1 g
--
Cholesterol
101.7 mg
34%
Carbohydrates
72.3 g
26%
Fiber
11.9 g
42%
Sugars
14.2 g
--
Protein
22.2 g
44%
Sodium
1911.9 mg
83%
Vitamin D
--
--
Calcium
305.3 mg
23%
Iron
5.3 mg
29%
Potassium
1977.2 mg
42%
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