by Rabbi Zalman and Rebbetzin Miriam Lipskier,
Director and program director respectively of the Emory University Chabad Center.
This “rub” is great on just about anything! We keep a large jar of it and use it for just about everything. In summer, this chicken is good grilled.
1 chicken cut into 8 pieces
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
Mix spices together,
Brush chicken with oil, rub spices into skin
Place in pan and bake at 350 for1 1/2 hours.
Yield: 4 servings or more, depending on the weight of the chicken
Recipes: Poultry, Chicken, Spices, KosherAdd a comment