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Moroccan Spice Rub

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Yields about 1/4 cup.

  • by from Fine Cooking
    Issue 73

If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches.

  • 2 Tbs. sweet paprika (preferably Hungarian)
  • 1 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. cayenne

In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.

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