Ras El Hanout Chicken Bao Buns
These fluffy bao buns are stuffed with juicy ras el hanout chicken, cool lime yogurt sauce, crunchy cucumber, feta and sweet pops of pomegranate. They’re warm, fresh, creamy, tangy, and packed with flavour in every bite. Perfect for those dinner nights when you want something fun, messy, and seriously delicious.
Equipment
- Steam Basket For Bao Buns
Ingredients
Ras El Hanout Spice Blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp paprika
- ½ tsp black pepper
- ¼ tsp ground cardamom
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Optional: substitute the cardamom with ¼ tsp sumac plus a pinch of cinnamon for a brighter flavour.
Chicken
- 500 g boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp ras el hanout spice blend
- 1 tsp honey
- Juice of ½ lime
- 1 garlic clove grated
- Salt to taste
Cucumber Salad
- 1 small cucumber thinly sliced
- Juice of ½ lime
- Pinch of salt
- Pinch of sumac optional
- Small handful chopped cilantro
For Serving
- 8-10 bao buns
- Pomegranate seeds
- Fresh cilantro
- Thinly sliced onion
- Crumbled feta
- Pickled red onions optional
- Chili oil optional
Instructions
- Spice Blend: In a small bowl, combine the cumin, coriander, cinnamon, ginger, turmeric, paprika, black pepper, cardamom, nutmeg, and cloves.
- Marinate the Chicken: In a bowl, toss the chicken thighs with olive oil, ras el hanout spice blend, honey, lime juice, garlic, and salt until evenly coated. Let marinate for at least 30 minutes, or overnight for deeper flavour.
- Lime Yogurt Sauce: In a bowl, mix together the Greek yogurt, lime juice, garlic, cumin, honey, salt, pepper, and cilantro until smooth and creamy. Refrigerate until ready to serve.
Cook the Chicken
- Preheat oven to 400°F (200°C).
- Heat a large oven-safe skillet over medium-high heat.
- Sear the chicken thighs for 3–4 minutes per side until browned and lightly caramelized.
- Transfer the skillet to the oven and cook for 10–15 minutes, or until fully cooked through.
- Let the chicken rest for a few minutes, then shred with two forks.
- Toss the shredded chicken back into the pan juices.Optional: return the shredded chicken to the skillet for 1–2 minutes for extra caramelized edges.
- Make the Cucumber Salad: Toss the cucumber with lime juice, salt, sumac, and cilantro. Let sit for 5–10 minutes before serving.
- Steam the bao buns according to package instructions until soft and fluffy.
Fill Bao Bun with:
- shredded ras el hanout chicken
- lime yogurt sauce
- cucumber salad
- pomegranate seeds
- fresh cilantro
- sliced onion
- Optional toppings:
- pickled red onions
- chili oil
- crumbled feta
- Serve warm.
Notes
- The spice blend can be made ahead and stored in an airtight jar for future use.
- Keep in a cool, dry place for up to 6 months.
- Leftover chicken: Store in an airtight containter in the fridge for 3–4 days.
- Left over chicken is great in rice bowls, wraps, salads, or tacos.
- For best texture, store chicken separately from sauces and toppings.
- Bao buns dry out quickly: If made ahead, keep them covered or in an airtight container and re-steam briefly before serving.
- Add a squeeze of fresh lime just before serving to brighten everything up.
- For extra heat, drizzle with chili oil or top with sliced fresh chili right at the end.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife