Ras El Hanout is a delicious Moroccan spice mix, made with coriander seeds, cumin seeds, crushed chilli flakes, ground cinnamon, paprika, ground cardamom, ground ginger, and ground turmeric. I made a spicy salsa for the chicken using this spice mix (one teaspoonful), along with smoked paprika (half a teaspoonful), diced onion, deseeded and diced red chilli, and some tomato puree.
Served on a bed of hummus (sourced from the local Co-op), with a sprinkling of diced onion (red or white), and accompanied by sweet potato wedges (skins on), roasted in the oven (dressed in some sunflower oil), for around forty five minutes at 190 deg. C.
A fabulous dish, and at last I've found a really effective way to use sweet potato!
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