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RECIPE
19 INGREDIENTS 12 STEPS 1hr 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.
Cook. Restaurateur. Founder @baoismchina
www.baoism.com.cn
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Cook. Restaurateur. Founder @baoismchina
www.baoism.com.cn
1hr 15min
Total Time
$5.13
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/2
Onion , quartered
1/2
Onion , diced
1 in
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
as needed
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Nutrition Per Serving

VIEW ALL
CALORIES
898
FAT
51.9 g
PROTEIN
21.4 g
CARBS
73.3 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 (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 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
898
% Daily Value*
Fat
51.9 g
67%
Saturated Fat
15.8 g
79%
Trans Fat
0.1 g
--
Cholesterol
103.5 mg
34%
Carbohydrates
73.3 g
27%
Fiber
11.6 g
41%
Sugars
16.9 g
--
Protein
21.4 g
43%
Sodium
2115.5 mg
92%
Vitamin D
--
--
Calcium
271.2 mg
21%
Iron
5.4 mg
30%
Potassium
2110.6 mg
45%
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