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Green Harissa
Pantry African

Green Harissa

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Harissa Paste
Pantry African

Harissa Paste

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
  3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
  4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
  5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
  6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
  7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Pickled Garlic and Jalapeño Peppers
Pantry American

Pickled Garlic and Jalapeño Peppers

4.6

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring white vinegar and olive oil to a boil in a large pot over medium heat; add carrots. Reduce heat to low; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
  2. 2 Divide jalapeño mixture between 2 jars, making sure mixture is fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.

By Kate Przybylo

Ed's Favorite Beer Can Chicken Rub
Pantry American

Ed's Favorite Beer Can Chicken Rub

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper in a medium bowl until well combined. Store in an airtight container if not using right away.

By rharejr

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Bob's Habanero Hot Sauce - Liquid Fire
Pantry American

Bob's Habanero Hot Sauce - Liquid Fire

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine peaches, vinegar, habaneros, molasses, mustard, brown sugar, salt, paprika, black pepper, cumin, coriander, ginger, and allspice in the bowl of a food processor: pulse until blended.
  2. 2 Pour hot sauce into sterilized jars or bottles with lids; refrigerate 8 hours to overnight.

By Bob Miller

Smokin' Jack BBQ Sauce
Pantry American

Smokin' Jack BBQ Sauce

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
  3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Baked Falafel
Dinner Other

Baked Falafel

4.4

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Sausage Rolls
Appetizer Other

Sausage Rolls

4.9

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Place ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic wrap and form into a round roll. Refrigerate until ready to use.
  2. 2 Whisk egg with water to make an egg wash.
  3. 3 Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
  4. 4 Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the long edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
  6. 6 Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam-side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
  7. 7 Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

By John Mitzewich

Golden Chicken
Dinner Other

Golden Chicken

5.0

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Chef John's Chicken and Rice Casserole
Dinner Other

Chef John's Chicken and Rice Casserole

4.9

Prep
30 min
Cook
60 min
Total
340 min

Instructions

  1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

Mediterranean Spice Rub

Mediterranean Spice Rub

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
  2. 2 To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

By ainsliek

Baked and Poached Tilapia
Dinner

Baked and Poached Tilapia

3.9

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
  4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Grampa's Coriander Turkey Sausage
Breakfast

Grampa's Coriander Turkey Sausage

4.4

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
  2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Zesty Lemon Carrot Salad
Lunch

Zesty Lemon Carrot Salad

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Vegan Butternut Curry
Dinner

Vegan Butternut Curry

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Spicy Air Fryer Salmon
Dinner

Spicy Air Fryer Salmon

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
  2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
  3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Harissa-Spiced Tomato Sauce

Harissa-Spiced Tomato Sauce

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
  2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Grilled Jalapeno and Cheese Sausage Patties
Dinner

Grilled Jalapeno and Cheese Sausage Patties

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole