Recipes
Pepper-Cumin Rub
Author:
Carolyn King
Servings
2
Prep Time
12-48 hours
Cook Time
30-35 minutes
"This blend is simple, but it has a great personality. The spiciness from the peppercorns and the earthy cumin dance well together. It's easily doubled for a whole chicken. Try it on pork, beef or your favorite veggies. ENJOY!"
Ingredients
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½ chicken (about 1½ – 2 lbs) or equal amount of veggies (onions, small potatoes, carrots)
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2 tsp Coarsely Ground Zanzibar Black Pepper
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2 tsp Ground Wild Mountain Cumin
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1 tsp kosher salt
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Zest and juice of one lemon
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3 garlic cloves, minced
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3 Tbsp olive or avocado oil (or melted butter for richness)
Directions
Dry the chicken or prep the veggies.
Mix rub: In a small bowl, stir together ground pepper, cumin, salt, lemon zest, garlic, and olive oil. Add lemon juice last to bring it together.
Season chicken/veggies: Rub the paste all over.
Marinate: Place chicken/veggies in a covered container and let marinate overnight or up to two days.
When ready to roast, bring to room temperature. Heat oven to 425 °F.
Roast 30–35 minutes, or until the thickest part of the thigh reaches 165 °F, or until veggies are done.
With chicken, let rest 5–10 minutes in the baking dish before carving. Spoon any pan juices over the top for extra flavor.