Ras El Hanout Braised Chicken Legs Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sidechef.com.
Cooking tools:
- Pressure cooker
- Blender
- Food processor
- Fine-mesh sieve
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1/2 Onion
- 1 inch Fresh Ginger
- 7 cloves Garlic
- 2 Bone-In Chicken Leg
- 3 tablespoons Ras el Hanout
- 800 grams Butternut Squash
- 5 Brussels Sprouts
- 5 Fresh Mint Leaves
- 1 Baby Red Radish
- 1 cup Dry Red Wine
- 2 tablespoons Butter
- 2 tablespoons Duck Fat
- 2 tablespoons Canola Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 1/2 cup Chicken Stock
- 2 tablespoons Pistachios
- as needed Olive Oil
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