This Moroccan spice rub is an earthy, sweet blend of cumin, cinnamon, anise, cloves, paprika, and chiles that’s reminiscent of ras el hanout and works so darn perfectly with roast chicken and salmon and pork and more. So much more.
Moroccan Spice Rub
Ingredients
Directions
Mix the spices together in a small bowl.
Sprinkle on chicken, pork, salmon, or wherever the spirit moves you. If not using immediately, transfer the spice rub to a container with a tight lid and keep it at room temperature for up to 6 months. Originally published September 18, 2013.
Recipe Testers Reviews
I used this GREAT spice mixture with its accompanying Moroccan Spiced Chicken recipe. As I mentioned in that review, THIS RUB WAS BRILLIANT. Today I chose to use this mixture in a butternut squash soup. Again, I must lavish high praise on this recipe. Simply DELICIOUS!
I used this Moroccan Spice Rub on a whole roasted chicken and used the drippings as a gravy base. I’m not sure I’ve ever gotten more rave reviews from my family than this! It was spicy but completely balanced. And even though there’s a long list of spices in this rub, the flavors don’t get muted or dampened. I think I’ll make up another batch and keep it ready to go in my spice cabinet.
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What is kosher salt and how does it differ from sea salt?
Daniel, sea salt is the least refined of all salts. It has the largest crystals and is usually used as a finishing salt. (Or at least in our home.) Kosher salt is finer grained than sea salt but coarser than table salt.