Spicy and Aromatic Rub Mix
This Spicy and Aromatic rub mix recipe for Chicken or Pork was inspired by a recent trip to Morocco. I bought some spice blends in a market, one is called ‘Berber Mix’ which apparently is a blend of 48 spices and is very aromatic, the other is called ‘Kofta Mix’ which is quite spicy.
I have always loved to create marinades and rub mixes for meats, especially chicken, but I have found that marinades can be messy and there is always waste. “Dry Rubs” however create less waste and mess, and offer a higher concentration of flavour.
So, I decided to try to create blend of Spicy and Aromatic Rub Mix from what I had in the cupboard, and after many trial runs this is what I came up with. This rub mix is a perfectly balanced blend of aroma and spice that will delight lovers of either variation without being too much or too little of either.
It might look like a lot of ingredients but all of these ingredients are readily available almost everywhere, and once you have put this mix together you will have enough Spicy and Aromatic Rub Mix for at least 5 or 6 meals for 2 people.
Of all of the rub mixes that I have concocted over the years this Spicy and Aromatic Rub Mix has to be my favourite, as it’s balance of spice and aroma is perfect. It works a treat if one person likes it less spicy than the other as there is enough flavour and aroma for the non spicy lovers and enough flavour and spice for the spicy lovers.
Spicy and Aromatic Rub Mix recipe for Chicken or Pork
Equipment
- 1 Large bowl
- 1 Jar with lid or similar
Ingredients
- 2 tbsp smoked Paprika
- 2 tbsp Cumin
- 1 tbsp Tumeric
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Marjoram
- ½ tsp Fenugreek
- ½ tsp Celery Salt
- ½ tsp Onion Salt
- ½ tsp Ground Ginger
- ½ tsp Cayenne Pepper Add extra if you like it spicy
- ½ tsp Garlic Granules
- ½ tsp Cinnamon
- ½ tsp Coriander
- ½ tsp Sumac
- ½ tsp Flour
- ¼ tsp Ground Black Pepper
- 2 tbsp Coconut Oil
Instructions
- With the exception of the Flour mix all ingredients together and store in an airtight container.
- For 2 Chicken legs and 2 thighs use 2 tsp of the rub mix and add 1/2 tsp of Flour. The flour ensures an even coating and takes any sharpness out of the flavour of the finished product.
- Put the mix in a large bowl and one at a time add chicken pieces ensuring an even coating covers the outside. Cover with clingfilm and pop into the fridge for a minimum of 1 hour, and a maximum of overnight. The longer in advance that you apply the rub the more the flavours will absorb.
- Pre-heat oven to 200c. While the oven is pre-heating place the 2 tbsp of Coconut Oil in an oven proof baking dish and place in the oven to melt the oil. This will only take a few minutes. *This is not required if your oil is already in liquid form, or you are using an alternative oil source.
- Place your Chicken pieces into the oven dish with the skin side up and bake for 50-60 minutes depending on the size of your chicken pieces.
- After 40 minutes give the dish a gentle shake to ensure there is no sticking, lightly dab some of the oil in the dish onto the skin of the Chicken using a basting brush and return the dish to the oven.
- Allow to stand to cool for 10 minutes and serve.
