Moroccan Spiced Oil
Source of Recipe
Inspired by Gluten-Free Bay's Moroccan Cauliflower (glutenfreebay.blogspot.com)
List of Ingredients
- 1 T. smoked paprika (regular is fine; a blend of the two is better)
- 1 T. ground cumin
- 1/2 t. ground cinnamon
- 3/4 t. ground ginger powder or 2" minced raw peeled ginger root
- 3/4 to 1 c. EVOO, or a blend of EVOO, walnut, or hazelnut oil
- 1/4 - 1/3 c. lemon juice
- 1 T. minced lemon zest
- 6-8 medium to large cloves of garlic, minced or pressed
- 1 t. fine sea salt or kosher salt
- 1 t. fresh ground black or mixed peppercorns
- In a clean, dry skillet, toast the paprika, cumin, cinnamon, and ginger powder over medium-high heat, swirling the spices around every so often, until warmed through and very fragrant (about 3-6 minutes, depending on the heat level and skillet). (Do not put the fresh ginger in the pan with the dry spices!).
- While the spices are toasting, whisk together the oil(s), lemon juice and zest, salt, pepper, and garlic; whisk in the fresh ginger, too, if you are using it instead of the powdered.
- When the spices are done toasting, remove from the heat and immediately whisk them into the oil-lemon mixture
- Store unused spiced oil in airtight container in the refrigerator for up to 2 weeks.
- Toss with steamed cauliflower. Mix into mashed sweet potato or yam. Drizzle over rice and/or chicken.
I haven't tried it yet, but I suspect this would make a nice marinade and/or basting sauce for grilled poultry, shrimp, and tilapia.
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