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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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
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) –