PROVENCAL SPICE RUB

Provencal Spice Rub image

This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.

Provided by Molly O'Neill

Time 5m

Yield One cup

Number Of Ingredients 13

Ingredients

1 teaspoon juniper berries
1 whole clove
1 teaspoon white peppercorns
1 1/4-inch cinnamon stick
1/4 teaspoon grated nutmeg
2 teaspoons dried savory
1 tablespoon dried thyme
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 cup fresh mint leaves
1/4 cup olive oil
1 teaspoon grated orange rind
1/4 cup red wine

Steps:

Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground. Place the spice powder in a large glass or ceramic bowl. Add the onion, garlic, mint, orange rind, olive oil and red wine. Mix well. Refrigerate in an airtight container for up to 2 days.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 1 gram, TransFat 0 grams