Chicken with Ras el Hanout and Persian Rice

It's time to use the spice blend, Ras el Hanout, which I posted the recipe for yesterday! I would like to start by posting a warning. Watch out for tiny and adorable 18-month-old babies that will walk up to your countertop, stand on their tippy-toes, and reach for the spices. They will succeed, because they grew at least 2-inches overnight, and you will have to clean an entire container of spice off of the floor. Of course, I wouldn't know this from experience or anything. ;)

Anyway, this chicken is delicious. Add as much or as little spice as you choose. To keep the spice level mild, use about 1 or 2 teaspoons of Ras el Hanout. To give it more strength, add 3 or so. Remember, you can always add additional spices, such as cayenne pepper, to give it more heat. Also, I added tomato and onion because I had them on hand. Feel free to skip them, or add a different veggie.

My new butcher block. I just stand and stare at it sometimes. hehe
My wonderful husband bought it for me as a gift and I LOVE IT!
And I love him too! :)

Chicken with Ras el Hanout Recipe
Serving Size = 3

• 3 boneless, skinless chicken breasts
• 3 teaspoons or so of Ras el Hanout
• Salt to taste
• 1 large tomato, cut into wedges (optional)
• 1 onion, cut into wedges (optional)

1. Preheat oven to 375F
2. Mix the spices with about 1/2 to 1 tablespoon of oil. Create a thin paste. Coat the chicken evenly with the paste and salt to taste. Add the chicken to a baking dish with the veggies and cook until chicken reaches the correct internal temperature (180F).

Cut up some carrots.

Persian Rice Recipe
Serving Size = 2

• 1/2 cup of rice (cook according to directions)
• About 1/2 cup of chopped carrots (about 1/4 inch or so)
• 1 tablespoon unsalted butter
• 1/8 teaspoon of cinnamon (or however much you prefer)
• 1/4 teaspoon of sugar (optional)

*Note: This can either be made very sweet or mild (I prefer mild). I also love to serve this rice with kefta!

1. I used jasmine rice for this recipe, but I've also used plain white rice. Just follow the cooking directions that come with the rice. My only tip for good rice is to never open the lid while it's cooking. Cover the rice, set a timer, and leave it alone until it's done.
2. In the meantime, saute the carrots in 1 tablespoon of unsalted butter over medium heat. Cook for about 5 minutes or so and then add the sugar and cinnamon.
3. When everything is done, combine them and mix. I even add the butter from the carrots to the rice for more flavor.

Linking to: Food on Fridays, Potluck Friday, Foodie Friday, Friday Food, 12 Days of Bloggie-mas