Pollo mariposa con menta y ras al hanout Granja Luisiana

Butterfly chicken with mint and ras al hanout

  • 4/5 red and green bell peppers
  • 1 Figueras onion⁠
  • 1 whole page chicken 
  • fresh mint leaves

Homemade ras al hanout macerate:

  • 1 level tablespoon al hanout
  • 3 garlic
  • fresh mint leaves
  • 1 tablespoon sweet paprika
  • 1 tablespoon turmeric
  • grated ginger
  • 1 tablespoon of Extra Virgin Olive Oil (EVOO)

5 steamed potatoes with skin, cool and cut into quarters. Add 1/2 Greek yogurt, 1 tablespoon lemon juice and lots of fresh cilantro + Hawaiian salt and mix well.


  1. The first thing we will do is clean and cut the chicken carcass in the butterfly style. You can see the tip in our featured stories. Otherwise you can place it whole or in quarters.⁠
  2. Meanwhile, prepare the spice macerate in the mortar.⁠
  3. Preheat the oven to 180ºC. Remove the seeds from the peppers and cut them into pieces, peel the onion into quarters. Put it all on a tray or baking dish.
  4. Meanwhile, spread the whole chicken with the ras al hanout marinade. Add ground pepper and salt (optional). It is important to paint well so that it penetrates all corners of the chicken.⁠
  5. Place the chicken on top of the peppers and onion, skin side up, and place in the oven for approximately 60 minutes, depending on the oven and the weight of the chicken, until well cooked or golden. Add more fresh mint leaves when serving and the side potatoes.⁠
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