As with any Chef Blog post, there is a larger question. That question revolves around the rub. What exactly is an "African Spice Rub" or, put differently, what makes the spice rub "African"?
Let's start with what exactly is an African Spice rub? Many people would probably answer that question with Ras en Hanout, Harissa or Baharat. Those are African spice rubs, but they originate in northern Africa. Others may answer the question with Berbere (which happens to be one of my all-time favorite spice rubs). That spicy rub comes from the Horn of Africa. Indeed, much of the talk around "African" spice rubs focuses on blends that come from those two regions. Don't get me wrong, they are African rubs. But there is a lot more of Africa than the Maghreb or the Horn.
It is that simple point that becomes the focus of my thoughts. What are some sub-Saharan spice rubs? Truth be told, I have already dabbled in at least one of those rubs, the iconic Suya. I have made a version of the rub from both Ghana and Nigeria. (The Rago Suya from Nigeria stands as perhaps my favorite kebab to make.) The key to that spice mix is the use of peanuts, along with ginger and chiles.
There are no peanuts in this recipe. Instead, it draws from other spices that can be found across the continent. These spices include mustard, fennel seeds, fenugreek and, of course peppers. I decided to use this recipe on a chicken that was destined for the smoker. However, while the recipe called for the temperature of the smoker to be somewhere between 225 and 250 degrees Fahrenheit, I decided to smoke it at a higher temperature - around 300 degrees. It cooked a lot faster, but I thought it would be a little more reminiscent of street food. (To be truly reminiscent, I should have probably just grilled it, but I went for something in-between smoking and grilling.)
In the end, this recipe was a success. The spice mix actually shined through the smoke, with the fennel seeds - along with the pepper - clearly making its presence felt. This recipe will have me spending more time trying to answer what makes a spice rub African. Until next time ...
SMOKED CHICKEN WITH AFRICAN SPICE RUB
Spice rub recipe adapted from Food Fidelity
Serves 2-4
Ingredients (for the spice rub):
- 3 tablespoons smoked paprika (or regular paprika)
- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1/2 tablespoon ground mustard
- 1/2 tablespoon fennel seeds
- 1/2 tablespoon fenugreek
- 1/2 teaspoon dried red pepper flakes
Ingredients (for the chicken):
- 1 whole chicken (between 3-4 pounds), spatchcocked
- 1/2 cup apple cider
- 3-4 chunks of oak wood (soaked for 1 hour in advance)
Directions:
1. Prepare the spice rub. If you are using ground spices, combine all of the ingredients together well. If you are using whole seeds, lightly toast the mustard, fennel and fenugreek seeds in a skillet over medium heat. Remove once you small the aroma. Place the seeds in a spice grinder and coarsely grind. Add the ground spices to a bowl and mix with the remaining seasonings and sugar.
2. Marinate the chicken. Apply the spice rub to all sides of the chicken, both on the skin and underneath it. Refrigerate the chicken for at least four hours or overnight.
3. Smoke the chicken. Prepare the smoker and get the temperature to at least 225 to 250 degrees Fahrenheit. Add the chicken and then the wood for smoking. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit in the thighs. Spray the chicken breasts with the apple cider every twenty minutes after the first hour of cooking.
ENJOY!
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