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Berbere
2 teaspoons whole cumin
2 teaspoons whole coriander seeds
1 teaspoon whole ajowan seeds
1 teaspoon whole black peppercorns
¾ teaspoon whole fenugreek seeds
½ teaspoon whole allspice berries
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½-1 teaspoon ground bird's eye chilli (1 teaspoon or more will be very hot)
4 teaspoons salt
Garam masala
4 teaspoons fennel seeds
2 ½ teaspoons cinnamon quills
2 ½ teaspoons caraway seeds
½ teaspoon black pepper
½ teaspoon cloves
½ teaspoon green cardamom seeds
Cajun spice mix
3 1/3 tablespoons paprika
3 1/3 tablespoons basil
2 tablespoons garlic powder
2 2/3 tablespoons onion flakes
4 teaspoons salt
4 teaspoons cracked black pepper
4 teaspoons ground fennel seeds
3 teaspoons parsley
3 teaspoons ground cinnamon quills
3 teaspoons thyme
1 or more teaspoons (depending upon how hot the blend is to be) ground white pepper
1 or more teaspoons cayenne pepper
1 chicken breast per person, to serve
butter, optional
| Preparação: Berbere Lightly roast the whole spices (cumin to allspice) in a dry frying pan, then grind coarsely with a mortar and pestle or spice grinder before adding remaining ingredients. Stir well to combine and store in an airtight container. Garam masala Grind combined spices in a mortar and pestle or spice grinder to a fine powder. Store in an airtight container. Cajun spice mix Combine spices in a small bowl and store in an airtight container. To cook Cajun blackened chicken, sprinkle blended spices onto a chicken breast and allow to dry-marinate for up to 20 minutes. Cook on a lightly oiled grill plate or frying pan until cooked through. To achieve a traditional 'blackened' look, cook the chicken breast in butter. As the butter burns during the cooking process it creates the 'blackening' effect. |
