Moroccan Spice Blend
: 5 minutes
: 2/3 cups
Ingredients:
12 cardamom pods
3 tablespoons cumin seeds
2 tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1 ½ teaspoons ground turmeric
Method:
1. Lightly crush cardamom pods with the flat side of
a knife to remove seeds. Discard pods and reserve the
seeds.
2. Place cardamom seeds, cumin, coriander, cinnamon,
fennel, peppercorns and allspice into the Design Mixer
Advanced Professional jug, and secure the lid. Dial
to MILL. Process for 1 minute or until finely ground.
Transfer spice mixture to a bowl.
3. Add paprika and turmeric. Stir until combined.
Transfer to a clean, dry airtight container. Store in a cool
dry place for up to 3 months.
Moroccan chicken Skewers
10 minutes preparation, 15 minutes cooking time
:
4
:
Ingredients:
600 g chicken tenderloins
1 ½ tablespoons Moroccan spice blend
Salt and freshly ground pepper, to taste
12 x 16 cm bamboo skewers
1 tablespoon rice bran oil or vegetable oil
Greek natural yoghurt, to serve
Lemon wedges, to serve
Method:
1. Place chicken in a bowl. Sprinkle over spice blend and
toss to coat. Season with salt and pepper. Thread chicken
onto skewers.
2. Heat oil in a large frying pan over medium high heat.
Cook chicken, in batches, for 2 minutes each side or until
browned and cooked through. Serve with yoghurt and
lemon wedges.
Tips:
• Sprinkle over your favourite lamb, beef, poultry
or vegetables and then pan-fry, barbecue or roast.
• Add a little to casseroles, stews or soups.
• As a guide use 1 tablespoon spice blend to 500g
meat, poultry or vegetables.
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