Chicken Seasoning
Abuja, Nigeria · Voir toutes les recettes
Aperçu
A dry rub for chicken: thyme, cayenne, cumin, paprika, garlic powder, black pepper, oregano, onion powder and salt. It carries no country and it is a broadly Western blend, the direct counterpart to the fish seasoning already in this collection. That is worth saying plainly on a platform documenting African food, because Africa has a great many chicken seasonings that this is not. Nigerian suya spice, yaji, is built on ground peanuts with paprika, cayenne and ginger. Ethiopian berbere combines chilli with cardamom, fenugreek and rue. Moroccan ras el hanout can run to a dozen or more spices. Peri peri from Mozambique and Angola leads with African bird's eye chilli and lemon. Any of those would be the regional answer. What is here is a competent all-purpose rub, useful for roasting, grilling or frying, and it keeps for months in a sealed jar. It is filed under Worldwide Recipes rather than presented as African. One practical note the source makes and is right about: the salt is adjustable and can be left out entirely, which is worth doing if you are also using a seasoning cube or a brine, since both already carry a great deal.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Gather all the ingredients in one place.
- 2
In a bowl, combine the dried thyme, cayenne pepper, ground cumin, paprika, garlic powder, black pepper, dried oregano and onion powder.
- 3
Add the salt, adjusting the amount to your taste. Reduce it or leave it out entirely for a lower-sodium blend.
- 4
Mix, then transfer to an airtight container or a spice jar with a tight-sealing lid.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Leave the salt out if you are also using a seasoning cube or brining the chicken. Both carry plenty and the blend is easy to over-salt.
- Rub it onto dry chicken. Any surface moisture turns the blend to paste and stops the skin crisping.
- Smoked paprika in place of sweet paprika changes the character considerably and suits grilled chicken particularly well.
- Season shortly before cooking rather than hours ahead, unless you are deliberately dry-brining, since the salt draws moisture to the surface.
- Stored airtight away from heat and light it keeps several months, though it fades noticeably after about three.
- Roughly a tablespoon seasons a whole chicken, or a teaspoon per portion.
Questions fréquentes
Is this an African seasoning?
No, and the source does not claim it is. It is a broadly Western blend of paprika, garlic powder, thyme and oregano. Africa's own chicken seasonings are quite different: Nigerian yaji built on ground peanuts, Ethiopian berbere, Moroccan ras el hanout and peri peri from Mozambique and Angola. It sits in Worldwide Recipes.
How much should I use?
About a tablespoon for a whole chicken, or a teaspoon per portion, rubbed evenly over dry skin. It is a rub rather than a marinade, so it sits on the surface. If you want it to penetrate, loosen a little of the blend with oil and work it under the skin.
Can I leave the salt out?
Yes, and the source suggests exactly that for a lower-sodium option. It is worth doing if you are also using a seasoning cube, a brine or a salty marinade, all of which carry plenty. Salt the chicken separately at that point so you control the total.
How long does it keep?
Several months in a sealed jar kept away from heat and light, though the aroma fades noticeably after about three. Ground spices and dried herbs lose their volatile oils steadily, so a freshly mixed batch is always more assertive. Make small quantities often.
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