The North African spice rub in this recipe is based on ras el hanout, a traditional blend of spices used in grilling, roasting, and stewing. A batch of this mixture will keep for months; it pairs well with meat and fish, too.
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Serve with couscous and grilled eggplant drizzled with olive oil and balsamic vinegar.
I discovered this recipe in a 10-year old copy of Fine Cooking. It's terrific. I've been marinating grilled chicken etc. for years but I like this change - first a rub then a flavorful oil poured over the cooked meat at serving time. Made a delicious entree served with sauteed spinach & Swiss chard and thinly sliced sweet potatoes and red onion slices seasoned with the Moroccan rub, a teaspoon of orange zest, sprinkled with a little oil then cooked on the grill in foil packets. A meal to remember.
A lot of small steps and not necessarily a cheap recipe either (all of the spices), but worth it. I made this for a 70th birthday party that I catered and everyone loved it. The chicken was full of flavor and moist and the oil to drizzle was a huge hit.
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