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.
Ingredients
- 1 teaspoon juniper berries
- 1 whole clove
- 1 teaspoon white peppercorns
- 1 1/4-inch cinnamon stick
- ¼ teaspoon grated nutmeg
- 2 teaspoons dried savory
- 1 tablespoon dried thyme
- 1 red onion, peeled and minced
- 2 cloves garlic, peeled and minced
- ½ cup fresh mint leaves
- ¼ cup olive oil
- 1 teaspoon grated orange rind
- ¼ cup red wine
- Nutritional Information
Nutritional analysis per serving (2 servings)
303 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One cup
Preparation
- 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.
5 minutes
Dining and Cooking