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Ras El Hanout Braised Chicken Legs
Recipe

19 INGREDIENTS • 12 STEPS • 1HR 15MINS

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.
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Ras El Hanout Braised Chicken Legs
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Alex Xu
I'm Alex, a chef and wine lover.
http://www.baoism.com.cn
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.
1HR 15MINS
Total Time
$5.13
Cost Per Serving
Ingredients
Servings
2
us / metric
Onion
1/2
Onion, quartered
Onion
1/2
Onion, diced
Fresh Ginger
1 in
Fresh Ginger, peeled
Garlic
7 cloves
Garlic, thinly sliced
Bone-In Chicken Leg
2
Bone-In Chicken Legs
or Turkey Legs
Ras el Hanout
3 Tbsp
Ras el Hanout
Butternut Squash
5 3/4 cups
Baby Red Radish
1
Baby Red Radish, thinly sliced
Dry Red Wine
1 cup
Dry Red Wine
Butter
2 Tbsp
Duck Fat
2 Tbsp
Duck Fat
or Canola Oil
Canola Oil
2 Tbsp
Canola Oil
Chicken Stock
1 1/2 cups
Chicken Stock
or Turkey Stock
Pistachios
2 Tbsp
Pistachios, roughly chopped
Olive Oil
as needed
Nutrition Per Serving
VIEW ALL
Calories
688
Fat
38.9 g
Protein
10.4 g
Carbs
59.1 g
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Ras El Hanout Braised Chicken Legs
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Alex Xu
I'm Alex, a chef and wine lover.
http://www.baoism.com.cn
Cooking InstructionsHide images
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 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 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 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 Bone-In Chicken Legs (2) with Ras el Hanout (1 Tbsp).
step 6 Rub Bone-In 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 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 (as needed) until completely smooth. Strain the butternut squash puree through a fine-mesh strainer (chinois mousseline) and set aside.
step 8 Then blend the squash mixture in a blender or food processor, while slowly drizzling in Olive Oil (as needed) 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 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 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 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!
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!
Tags
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American
Chicken
Christmas
Shellfish-Free
Thanksgiving
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