Roast chicken spice – African-Oriental crossover spice preparation

Ingredients for 1 servings:

• 3 tsp coriander seeds
• 2 tsp cumin
• 60 g hazelnuts, almonds, cashew nuts or pistachios, or all mixed
• 40 g sesame seeds, optionally add pine nuts or sunflower seeds
• 1 tsp salt
• ½ tsp ground pepper
• ½ tsp chili powder, optional
• 1 tsp sumac, optional
• 1 tsp fennel seeds, optional
• 1 tsp garlic granules
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper, ground
• 1 tsp white pepper, ground
• 1 tsp ground red pepper
• 1 tsp, heaped salt
• 1 tsp, heaped oregano, shredded
• 1 tsp, heaped thyme, shredded
• 1 tsp cayenne pepper
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This recipe presents two different preparation methods for these spice preparations. To make your own Ducca, first roast all the ingredients such as coriander seeds, cumin seeds, nuts, sesame seeds, and kernels individually in a pan without fat (do not let them burn and do not mix the ingredients). Then grind them in a mortar and pestle. Then add salt and pepper and – if desired – the optional ingredients and mix everything well. For storage, I recommend a 300 ml pharmacy glass (brown) with a wide lid. To make your own Acili Tavuk Baharat, mix all the ingredients together in a 1:1 ratio (as specified). Mix both preparations for the roast chicken spice preparation in a 3:2 ratio. So, 3 teaspoons of Ducca and 2 teaspoons of Acili Tavuk Baharat. This is the first preparation method. The second preparation method involves a very simple mixture using ready-made spice preparations that are available in stores. This includes the spice blend “Ducca, also spelled Dukkah” (available in well-stocked spice shops) and “Acili Tavuk Baharat” (available in most Turkish grocery stores). To prepare this simple blend, simply mix the desired amount in a 3:2 ratio, e.g., 3 teaspoons of Ducca and 2 teaspoons of Acili Tavuk Baharat – that’s it. This crossover blend combines African (Ethiopian) cuisine with Middle Eastern and (Turkish) cuisine. This ingeniously delicious spice blend was developed in a spice seminar and can be used in a variety of ways for frying, marinating, and grilling poultry and meat (e.g., chicken breast fillets, roast chicken, pork steaks, or lamb).