This bold, aromatic blend is commonly used in Ethiopian and Eritrean cooking. It delivers layers of warm spices, savory herbs, and a noticeable chili kick. The heat is flavorful rather than overwhelming, but start with a little and add more to taste. Use it to season chicken, beef, lamb, lentils, stews, roasted vegetables, rice, or traditional dishes such as doro wat. It also makes a flavorful dry rub for grilling. Ingredients: Fenugreek, New Mexico Chili, Paprika, Sea Salt, Ginger, Onion, Cardamom, Coriander, Nutmeg, Garlic, Clove, Cinnamon, Allspice. Ethiopian-Spiced Chicken Toss 1 pound of chicken with 1 tablespoon of olive oil and 1–2 tablespoons of seasoning. Roast at 400°F for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F. Spiced Red Lentils Sauté ½ diced onion in 1 tablespoon of oil until softened. Stir in 1 tablespoon of seasoning, 1 cup of red lentils, and 3 cups of broth. Simmer for 20–25 minutes, stirring occasionally, until thick and tender.
