Partridges with Raz el Hanout

Name: Partridges with Raz el Hanout
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 250 ml water; 2 good fistfuls of sultanas (ideally yellow); 7 heaped teaspoons raz el hanout (1 per bird and 1 for the pot); 6 French (red-leg) partridges, which have been hung properly, plucked and cleaned; 2 generous tablespoons runny honey (wildflower, mountain, thyme or acacia); 80 g butter or ghee; 80 g butter or ghee; 3 medium red onions, peeled; 2 generous tablespoons runny honey (wildflower, mountain, thyme or acacia); 2 generous tablespoons runny honey (wildflower, mountain, thyme or acacia); 2 generous tablespoons runny honey (wildflower, mountain, thyme or acacia); 2 generous tablespoons runny honey (wildflower, mountain, thyme or acacia); 3 large eggs; large-flaked sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Tasted in a riad (a Moroccan guesthouse) in Marrakech, this dish was brought to me by a beautiful and proud-looking Berber woman. I ate it by a crackling fire, December being cold in the Atlas Mountains. I’ll never forget the excitement I felt on eating this dish for the first time, then made with chicken.

Although butter will suffice for this dish, you will be closer to the real thing using ghee, which is readily available in many Indian markets. Smen, the Moroccan version,

Ingredients

Africa
Morocco
December
Gluten-free
Mediterranean

Ingredients

Method