Dry Spice Rub: I am including here the year-round recipe and all its uses, as a party favor of sorts, from me to you: it will be your little secret
in a jar. For Passover: Skip whatever spices might not be available and double up on the ones you can find (I find most of them, no problem).
I can see you recoil at the sheer size of this recipe, and of course, you can divide it, but I don’t think you will: After you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand! I use this magical rub in countless dishes. It never fails me. I even roast turkey and capon with it. Buy larger spice containers or get them straight from spice bins. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (it will last you just a few months if you use it as gifts for your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with meat and poultry, and/or if you are limiting your sodium intake. Of course you can adjust the proportions any way you wish until you arrive at your favorite balance.
Roasted Chicken in Dry Spice Rub
Servings
Ingredients
- 21/2 cups dry cilantro flakes
- 21/2 cups dry parsley flakes
- 11/4 cups paprika
- 11/4 cups oregano
- 2 tablespoons red pepper flakes
- 2/3 cup ground cumin
- 2/3 cup ground coriander
- 2/3 cup ground pepper
- 1/4 cup ground bay leaf
- 2/3 cup tamarind powder skip on Passover
- 2/3 cup turmeric
Instructions
- Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars. You will need 3 to 4 tablespoons of the mixture for roasting a chicken, 8 servings salmon or tuna, a 3-pound London broil, 3 pounds thickly sliced tofu (add ¼ cup olive oil), or 8 chicken cutlets (add ¼ cup olive oil). Store it with your spices. Makes about 10 cups.
- Dry -Spice-Rub Roast Chicken Preheat the oven to 425˚F degrees. Rub 2 chickens thoroughly with 1/3 cup of the dry spice rub, and place them in a baking pan just large enough to fit the chickens snugly, breast side down. Bake 1 hour. Turn the chickens over, breast side up, and roast 15 more minutes. Serve hot. Don’t bother reheating leftovers; it is delicious at room temperature too, making it a great choice for picnics.
- As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) –
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This really is simple and good. It does make a mess of your oven however. I try to always do it in the gas grill and use throwaway aluminum roasting pans.