This recipe appears in:Shauna James Ahern's Ethiopian Chicken Stew
Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
- 2 teaspoons fenugreek seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 2 cardamom pods
- 4 dried chiles de arbol, stemmed and seeded
- 1 tablespoon smoked paprika
- 2 tablespoons paprika
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Set a small skillet over medium-high heat. Add the fenugreek, coriander, peppercorns, and cardamom pods. Toast the spices, moving the skillet around the burner constantly, until the smells are released, 4 to 5 minutes.
Let the toasted spices cool. Add them to a clean spice grinder, along with the chiles, and grind fine.
Pour the ground spices into a bowl. Stir in the smoked paprika, paprika, dried basil, salt, ginger, and cinnamon. This will keep in an airtight container for 3 months. You're going to be using it often, however.