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Rosey Ras el Hanout Chicken Legs

Rosey Ras el Hanout Chicken Legs:

When I think of rose in foods the first things that pop to mind are sweets like cookies, cake, or frosting. I wanted to try and think a little outside the box and create something savory with our rose syrup for you all to enjoy, so I present to you... 🥁



PREP: 5 MINS COOK TIME: 45 MINS  //   YIELD: 3-4 Servings
INGREDIENTS
|1 1/2-2 lbs chicken legs
|1/4 c Ras el Hanout seasoning blend
|2 tbsp @portlandsyrups Rose Syrup
DIRECTIONS

Combine seasoning and syrup to create a thick, damp paste. Thoroughly coat the chicken thighs and put in a covered container to chill in the refrigerator for a few hours. Once you’re ready to cook, preheat your oven to 400F and place the chicken on a greased wire rack placed on a sheet pan. If you don’t have a wire rack you can place the chicken directly on a greased sheet pan- the wire rack just helps get them nice and crispy. Bake for 25 min, flip the chicken to the other side and bake another 20 min. Let the chicken cool on the rack for about 5-10 minutes to hold all those juices in, then serve with a squeeze of lime and some fresh cilantro.
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A little about Ras el Hanout for those who aren’t familiar. It’s a delicious blend of spices that can vary between cultures but typically has about a dozen different ingredients, one of which being rose petal! It’s a super versatile blend that can be used with chicken, seafood, on veggies, and many other dishes. So don’t worry about buying a spice blend and only using it once because I promise you, Ras el Hanout is a hidden gem that you didn’t realize you were missing. Enjoy folks!


 

Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

Ingredients: water, dried rose bud and petal, dried rose hip, cane sugar, citric acid.


 

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