Yemeni Spice Blend - Hawaij
A peppery yet not too hot spice blend used in Yemeni cuisine.
Rub on Chicken or seafood before cooking. Contains no added salt, just add salt to suit your personal taste.
Cracked black pepper, Australian grown coriander seed ground, cumin seed ground, caraway seed ground, turmeric, Alleppey, ground, ginger ground, Sri Lankan cinnamon quills ground, green cardamom seed ground, cloves ground.
Blended and packed in Australia from imported and local ingredients.
HAWAIJ CHICKEN THIGHS
Ingredients: 6 chicken thigh fillets (skin on or off) 1 Tablespoon Yemeni Hawaij blend 1-2 Tablespoons olive oil 1 cup Risoni 1 Tablespoon barberries or currants 1 Tablespoon toasted pine nuts 1 Tablespoon chopped fresh parsley
Method: Dust chicken liberally with spice blend. Cook Risoni as per pack directions, drain and toss barberries, pine nuts, parsley and a little extra oil through. Set aside and keep warm. Heat oil in a pan, fry spice-rubbed chicken with salt to taste, until well browned and cooked through. Drain the chicken and serve on a bed of Risoni.