Smoked Chicken Ras el Hanout

Name: Hähnchen Ras el Hanout Geräuchert
Total time: 3 h
Ingredients: 25 g Ras el Hanout Gewürzmischung; 18 g Meersalz; 25 ml Olivenöl; 6 g Knoblauchpulver; 4 g Kurkuma gemahlen; 4 g Schwarzer Pfeffer gemahlen; 5 ml Rosenwasser

SmokingPoultryHot SmokingEasy3-4 hrs74-76 °C120-135 °CBeech + Cherry

The North African spice blend Ras el Hanout with over 10 spices including cardamom, turmeric and rosewater gives the chicken an exotic and aromatic depth. The mild beech smoke perfectly underlines the warm spice notes. This recipe is excellent for a whole spatchcock chicken.

Ingredients(for 1 kg)

Ras el Hanout spice blend25 g

Sea salt18 g

Olive oil25 ml

Garlic powder6 g

Ground turmeric4 g

Ground black pepper4 g

Rose water5 ml

Instructions

Rubbing & Resting

10 min + 2–12 hrs

Mix Ras el Hanout, salt, garlic powder, turmeric and pepper with olive oil into a paste. Pat chicken dry, massage paste in and let rest in the refrigerator.

Smoking

3–4 hrs

Preheat smoker to 120–135 °C, add beech and cherry wood. Briefly drizzle chicken with rose water and place in smoker. Smoke until internal temperature reaches 74–76 °C.

Resting & Serving

10–15 min

Let chicken rest for 10–15 minutes. Garnish with pomegranate seeds and fresh mint if desired and serve with flatbread.

Pro Tip

Drizzle a teaspoon of rosewater over the chicken just before it goes into the smoker – this enhances the floral notes of the spice blend without bitterness.

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