Prep 5 mins
Cook 0 mins
This lively blend works well with chicken, swordfish and tuna. From EatingWell: May/June 1995
- 1 grated orange, zest of (1 tablespoon)
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 9.85 ml ground ginger
- 4.92 ml hot chili powder
- 4.92 ml fresh coarse ground black pepper
- 2.46 ml turmeric
- 2.46 ml ground cinnamon
- 2.46 ml salt, preferably kosher
- 2.46 ml sugar
- 1.23 ml ground cloves
- Mix ingredients together thoroughly.
- Store in an airtight container for up to one (1) year.
The combination of flavors in this is wonderful! I used a mild chili powder so my three year old could eat it too. We made the Spiced Chicken recipe with it and the whole family loved it!
This went well with the Tilapia I had yesterday, as well as the grilled vegetables I had last night, and the chicken I had today. It is a great blend with a ton of versatility that I am glad to appreciate.
What a great spice mix! Nice blend of "hot" spices and "sweet" spices that is perfect for chicken. I used this on your Moroccan-Spiced Chicken Breasts and we really enjoyed it - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks