North African Spice Blend Recipes

NORTH AFRICAN SPICED CHICKEN

North African Spiced Chicken image

Chicken thighs dressed in an easy north African spice blend then seared and baked.

Provided by Courtney

Number Of Ingredients 11

Ingredients

2.5 pounds chicken thighs (boneless and skinless)
3 Tablespoons avocado oil (or other high temperature cooking oil)
1 Tablespoon turmeric
2 teaspoon cumin
2 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon sea salt
1 teaspoon ground pepper

Steps:

Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

NORTH AFRICAN RAS EL HANOUT SPICE MIX

North African Ras El Hanout Spice Mix image

A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181

Provided by French Tart

Categories Moroccan

Time 10m

Yield 1 Jar, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

3 teaspoons ground cinnamon
3 teaspoons ground cumin
3 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground celery seed
1 teaspoon ground black pepper
2 teaspoons cornflour
1 teaspoon dried crushed rose petal
1 teaspoon nigella seeds
1/2 teaspoon anise seed
1/4 teaspoon powdered saffron

Steps:

Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.

Nutrition Facts : Calories 94, Fat 5.2, SaturatedFat 0.6, Sodium 31.2, Carbohydrate 12.4, Fiber 4.1, Sugar 0.4, Protein 3.9

NORTH AFRICAN SPICE BLEND

North African Spice Blend image

I found the original recipe for this at a spice retailer's website, but I changed it a bit to suit my own taste. YUM! This is good for soups, stews, or combined with olive oil and lemons to coat a chicken (under the skin) before roasting.

Provided by Susiecat too

Categories African

Time 5m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon smoked paprika
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons ground turmeric

Steps:

mix all spices together.
store in an airtight container, use within 1 year.

TAGINE SPICE MIX

Tagine Spice Mix image

This delicious tagine spice blend is often used in Moroccan and North African dishes but is versatile and is great in soups, on meat, and in rice dishes.

Provided by This Healthy Table

Categories Spice Guides

Time 3m

Number Of Ingredients 8

Ingredients

1 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon garlic powder
1/4 teaspoon allspice

Steps:

Combine all the spices in a bowl or jar and stir to combine.
Use immediately or store in a cool, dry place in an airtight container for up to 3 months.

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