Ras El Hanout translates to "top of the shop", and represents the best blend a spice merchant has to offer.
Put the Ras el Hanout into a shallow dish and roll the chicken pieces to coat lightly.
Heat the oil in a heavy-based saucepan, add chicken and turn until browned all over.
Add onions, garlic and ¼ cup of water and reduce heat to lowest possible.
Cover and do not lift lid for at least 15 minutes, by which time the chicken will have released its juices.
Add salt if desired and carrots then continue to cook very slowly until carrots are almost tender.
Stir in other vegetables, add enough stock to cover chicken.
Increase heat until heated through then turn it back to very low again.
When the mushrooms and peas are cooked, serve over rice or cous cous.