West African Tsire Rub

Like a little heat and DON'T have a peanut allergy?  You are going to love this.  We usually put it on chicken, but it would probably be good on pork.  I want to try it on a thick whitefish, too, like mahi mahi.  I bet that would be tasty!  I usually make a double batch of this and keep any leftovers in a jar in the fridge for another day.  It is just that good.  A single batch makes enough for about 4 chicken breasts.

West African Tsire Rub

8 whole cloves
1 t. coriander seeds
1 t. cumin seeds
1/2 c. dry roasted peanuts
1/2 t. ground cinnamon
1 t. red pepper flakes
1/2 t. ground ginger
1/2 t. salt
1/4 t. ground all spice
1/4 t. ground red pepper (cayanne pepper)
1/4 t. ground nutmeg

Toast cloves, coriander seeds, and cumin seeds in a small skillet over medium heat until fragrant, shaking pan constantly, about 3 minutes.  Remove from pan immediately and cool.

Grind peanuts in food processor until finely ground.  Put in a small bowl.

Put all of the spices in a coffee grinder.  Grind to a course powder.

Add to the peanuts and mix.

Place mixture in a shallow dish.

Coat chicken (or whatever) with mixture.  For chicken, bake at 350 degrees for 30-40 minutes.

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t = teaspoon
c = cup