Caesar Salad with Grilled Ras el Hanout Chicken

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caesar salad with grilled ras el hanout chicken

Ras el hanout is a spice blend of North African origin and even though there are a few common ingredients among the different recipes for it, the main rule seems to be that everyone’s ras el hanout is different. I saw lots and lots of different blends, each using different spice combinations and different proportions. So for my mix here I went through my spice cabinet and basically grabbed all my favorites: cardamom, cumin, clove, coriander, peppercorns, fenugreek, fennel seeds and cinnamon.

I ground everything up in my mortar with my pestle (a good right–arm workout) and then mixed it into a yogurt-based marinade that I used for the chicken. It turned out quite tasty, it’s a new and different spin on the traditional Caesar. But you don’t have to stop there, the ras el hanout is quite versatile beyond the salad as well. I’ve used it on roasted vegetables and yesterday I even sprinkled some on my pasta and tomato sauce lunch.

caesar salad with grilled ras el hanout chicken
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Caesar Salad with Grilled Ras el Hanout Chicken

A great recipe for a delicious and elegant Caesar salad with tender grilled chicken marinated in a delicious ras el hanout spice and yogurt mix.
Prep Time10 mins
Cook Time30 mins
Marinating Time2 hrs
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: American, Moroccan
Keyword: ras el hanout, salad
Servings: 2
Author: Nicole Branan | The Spice Train

Ingredients:

For the ras el hanout:

  • 1 teaspoon cardamom seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon

For the chicken:

  • 1 cup plain yogurt
  • 1 tablespoon ras el hanout
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 large boneless, skinless chicken breasts, cut into bite–sized cubes

For the salad dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon anchovy paste
  • 1 garlic clove, minced or pressed
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons milk

For the salad:

  • romaine lettuce
  • grated Parmesan cheese
  • chopped chives

Instructions:

For the ras el hanout:

  • Grind all ingredients except for the cinnamon in a mortar with a pestle until finely ground.
  • Mix in the cinnamon.

For the chicken:

  • Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl.
  • Mix in the chicken cubes and marinate in the fridge for at least 2 hours or up to overnight.
  • Shake the marinade off the chicken, then grill on a grill pan on the stove or on a grill (skewer the cubes if using a grill).

For the salad dressing:

  • Whisk all ingredients together and season to taste with salt and pepper.
  • Keep in the fridge until you use it.

For the salad:

  • Put lettuce on plates, top with chicken and Parmesan and serve with dressing and a sprinkle of chives.

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