Moroccan Spice Blend for Chicken, Steak or Veggies

 

The Blend

2 tbsp. brown sugar or sweetener, 4 tsp. smoked paprika, 4 tsp, cumin, 2 tsp. cinnamon, 1 tsp. ground cloves, 1 tsp. ground ginger, 1 tsp. salt, 2 tsp. pepper, 1/2 tsp. cayenne.  Mix together!  I like to double recipe so I have spice in a little container for more meals. By the way, add a little more of this or that as you go.  You will find your own perfect blend.  I for instance like a little more brown sugar.  You can also add 1 tsp. coriander and turmeric if you desire.  However, I do love cilantro leaves on my chicken after baked with this blend.  If you don't like sweet, you can omit the brown sugar.

The Paste

Take a few tbsp. of blend to a bowl and then add a couple of tbsp. of olive oil, and mix.  If you'd like paste thinner, add more oil and if you'd like to thicken add more blend.  Massage into chicken.

If You Marinate

You can marinate your chicken in a big bag with 1/4 cup olive oil, 2-4 tbsp. fresh lemon juice (put lemon rind in bag too), 1/4 cup fresh cilantro, 2 tbsp. fresh ginger, 2 tbsp. Moroccan Spice Blend.  Mix up in bag, seal and put into the refrigerator for 12 hours.  Grill on the BBQ or sprinkle with more blend spices and bake in the oven. Enjoy!

Moroccan Chicken

Massage paste into your chicken legs and thighs.  Put the oven to 425 and bake for 1/2 hour or until juices run clear when you make a little slit in the chicken.

For chicken breast, bake at 375 for about 15 minutes or until chicken is cooked through.

Garnish with cilantro, parsley or chili peppers.

You can also put Moroccan Spice Blend and Paste on vegetables or beef.  Enjoy!