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1-1/2 tablespoons coriander seeds
Toast coriander, cumin, allspice, and mustard in a small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3-5 minutes. Cool mixture to room temperature, and grind to fine powder in a dedicated coffee grinder, spice grinder, or with a mortar and pestle.
Transfer to a small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon. Cover with plastic wrap, and set aside.
To use:
Remove poultry from refrigerator, pat dry, and set on baking sheet. Carefully separate skin from breast meat and rub oil-spice mixture directly onto breast meat. Rub 3 tablespoons spice rub inside cavity. Apply remaining spice rub to bird, beginning with back-side up and finishing with breast-side up, pressing and patting to make the spices adhere, and picking up and reapplying any spice rub that falls onto the baking sheet. Refrigerate uncovered, for 6 to 24 hours.
Roast as usual.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1-1/2 teaspoons vegetable oil
Mix 1 tablespoon spice rub with vegetable oil and set aside.