This spice rub works really well with chicken and lamb. All you need to do is grind all the ingredients to a fine powder in a mortar and pestle.Make shallow cuts over the surface of the meat before adding the rub so that the flavours can really infuse.
Cover the meat with the rub and set aside for at least 1 hour before cooking.
If you have any leftover spice rub you can store it in an airtight container, but it will lose it's intensity over time.
My next couple of posts are going to be recipes using chicken thigh spiced with this rub. I find thigh roasts in the oven much better than breast, with skin removed it needs no oil but remains juicy and is full of flavour. To be strictly 'zonal' use lean 'white' breast meat only.
Ingredients
seeds from 12 green cardamon pods
2 Tsp cayenne pepper
2 Tsp cumin seeds
2 Tsp coriander seeds
1 Tsp black peppercorns
1 Tsp turmeric
1 Tsp sea salt
TIP: Try buying these spices from an Indian / Asian supermarket. You get much better economies of scale than those little glass jars from the regular supermarkets!
The spice rub recipe was taken from Ainsley's BBQ Bible (but the picture is mine!)
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