Spicy and Aromatic Rub Mix recipe for Chicken or Pork
Combination of Herbs and Spices for rubbing on 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.