My Secret Recipe Club assigned blog for June was Cafe Lynnylu. Lynne has been blogging for awhile, and if you haven’t stopped by her blog, you should, if only to see her wonderful black and white photographs. Of course, she has great recipes there, too.
I have apples to make Apple Butterscotch Oat Cookies later this week. I also want to try the Baked Yeasted Doughnuts. They sound delicious.
As I have mentioned before, I like to dig deep into the posts in a blog to see what I can find. When I read the post for Baharat Roast Chicken with Brussels Sprouts and Carrots, I found two recipes that I think are real gems. Within that post were recipes for Cumin Rice and Baharat Seasoning. I made both the recipes. I will post my version of Cumin Rice soon, but decided that I wanted to share the Baharat Seasoning recipe here for my Secret Recipe post.
I love to try new and exotic seasoning blends so am always excited when I find a recipe for a new one. Lynne says that this is a North African spice blend. She used this on roast chicken, and I plan to make that meal when Brussels Sprouts are in season again. Chicken thighs were what I had on hand so I made the spice blend and used it on them. I had all the spices except for the coriander. I made sure that it got on my grocery list for my next trip to the grocery store.
After using this spice blend on the chicken thighs, I know that it is one that I will used often. It adds a wonderful flavor that you like, but can’t quite put your finger on what the flavors are.
Thanks for a useful new recipe, Lynne.
Baharat Spice Blend
from Cafe Lynnylu
2 T. freshly ground black pepper
2 T. paprika
2 T. ground cumin
1 T. ground coriander
1 t. freshly ground nutmeg (I did not have whole nutmeg so just used already ground)
1 t. ground cloves
1 t. ground cinnamon
Measure ingredients into a small bowl and mix well to combine. Stir before using. Use on meat, poultry or vegetables. Store tightly covered away from light. Makes about 1/2 cup.
Baharat Spiced Chicken Thighs
2 T. butter
2 T. vegetable oil
6 chicken bone-in, skinned chicken thighs
1 T. water
1 c. panko crumbs
2 t. Baharat Seasoning Blend, divided
Heat oven to 375 degrees. Line a 10x15-inch baking pan with aluminum foil. Place butter and salad oil in baking pan and place in oven until melted. Meanwhile, beat egg and water together in a shallow pan. Add 1 t. seasoning blend and mix well. Place panko in another shallow pan. Add 1 t. seasoning blend and mix well. Dip chicken thighs in egg mixture, then roll in panko to coat. Place on a sheet of waxed paper. When butter mixture has melted, remove from oven and place chicken thighs in baking pan. Bake 45 minutes to 1 hour, turning thighs over after 30 minutes. Remove thighs from pan and place on a serving plate. Makes 6 chicken thighs.
Note: We did not eat these cold, but they were nice and crispy, and I think that they would be good cold also.
Be sure to visit Cafe Lynnylu and see those great photos.
To learn how you can join in the Secret Recipe Club fun, visit the info page here.