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Pepper-Cumin Rub

Carolyn King

Servings

2

Prep Time

12-48 hours

Cook Time

30-35 minutes

"This blend is simple, but it has a great personality. The spiciness from the peppercorns and the earthy cumin dance well together. It's easily doubled for a whole chicken. Try it on pork, beef or your favorite veggies. ENJOY!"


Pepper-Cumin Rub

Ingredients

  • ½ chicken (about 1½ – 2 lbs) or equal amount of veggies (onions, small potatoes, carrots)

  • 2 tsp Coarsely Ground Zanzibar Black Pepper

  • 2 tsp Ground Wild Mountain Cumin

  • 1 tsp kosher salt

  • Zest and juice of one lemon

  • 3 garlic cloves, minced

  • 3 Tbsp olive or avocado oil (or melted butter for richness)

Directions

  1. Dry the chicken or prep the veggies.

  2. Mix rub: In a small bowl, stir together ground pepper, cumin, salt, lemon zest, garlic, and olive oil. Add lemon juice last to bring it together.

  3. Season chicken/veggies: Rub the paste all over.

  4. Marinate: Place chicken/veggies in a covered container and let marinate overnight or up to two days.

  5. When ready to roast, bring to room temperature. Heat oven to 425 °F.

  6. Roast 30–35 minutes, or until the thickest part of the thigh reaches 165 °F, or until veggies are done.

  7. With chicken, let rest 5–10 minutes in the baking dish before carving. Spoon any pan juices over the top for extra flavor.
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