bits and pieces

Monday, April 2, 2012

Best Ever Moroccan Spice Rub

Rub me on things. All kinds of thaaaaaaaangs.
Yum, yum! Who doesn't love Moroccan food? Spicy, complex, bright and colourful. It's great in winter, it's good in summer and it's lovely anytime in between.

This is a really easy way to kick up any kind of protein.  It works on chicken, pork, and you can even sprinkle a little on hashbrowns or smashed new potatoes and it's very nearly divine. Most recently we used this on a pork loin which I stuffed with raisins, onions, spinach and cream cheese (yum!). I'm thinking of doing the exact same thing with some chicken thighs soon.

The only remotely complicated thing you can do here is to toast your spices first. If you're making anything Indian or Mid-Eastern, it makes such a difference to toast dem herbs. Just throw them into a dry frying pan over medium high heat and toast, shaking lightly until they're fragrant.

2 tbsp paprika
1 tsp sugar
1 tsp kosher salt
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp cardamom - I used seeds but I'm sure you could use pods or powdered. 
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne (or more if you like!)

other things you will need:
Something to rub this on! 
If you want a really intense pop, leave this on your lamb/pork/chicken overnight.. blend it with some greek yogurt as a marinade if you like. I have also just rubbed this on and popped it in the oven and it has still come out fantastically.

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