Spice it Up!

 

Do you have a bunch unique spices collecting dust in your spice rack?  Dried herbs and spices you bought for one recipe and haven't used since? You're not alone. I bet I can peak into any kitchen today and find underutilized jars of Chinese 5-Spice, Star Anise, Coriander, Marjoram, Garam Masala, and Tarragon. Let me help - read below for a few flavor profiles and tips for incorporating these spices into everyday meals. Then, check out my chicken recipe using Chinese 5-Spice and Orange Marmalade! You've got dinner tonight!  

Star Anise: Mild licorice flavor used predominantly in Asian cooking, especially in savory dishes with pork, duck and chicken.  Try adding star anise to your next chicken stir fry with vegetables or mix it into your sweet/savory glaze for pork (it’s available whole or ground; when using whole, remove the “stars” before serving).  Use sparingly, a little goes a long way.

Coriander: The dried seeds of the cilantro plant; sold whole or ground.  The flavor is a wonderful blend of lemon, sage, and caraway.  Try coriander in your next curry dish and with fish and shellfish, ham and pork, chicken and turkey, lamb, lentils, stuffing and potatoes.

Marjoram: An herb in the mint family with a similar flavor to oregano (it’s sweeter and milder). Used in a variety of ethnic cuisines: in Germany, it’s used in sausage, in England, it’s partnered with goose and chestnuts, in France, it’s one of the herbs in herbes de Provence, and in Italy and Greece, it’s used in sauces and meat dishes.  Try swapping marjoram for oregano in any of your favorite internationally-inspired recipes.

Garam Masala: Literally means hot (Garam) spice (Masala).  Not a spice in itself but a blend of spices used throughout India and the surrounding region.  The unique, strongly-flavored blend is used in small quantities and is either added at the very beginning or the very end of cooking.  The actual blend of spices varies by region but the most common Garam Masala contains cardamom, cloves, mace, cinnamon, cumin, coriander, fennel, black peppercorns and fenugreek.  Add Garam Masala to your favorite curry recipe or savory sauce for chicken, fish and beef.

Tarragon: Bittersweet anise or licorice flavor with slight floral quality.  Tarragon adds a wonderful, distinct flavor to egg and cheese dishes, cream soups and fresh fruits.  Combine tarragon, melted butter, lemon and chives and use to baste chicken, fish and shellfish.

Chinese 5-Spice Chicken with Orange Marmalade Sauce

 

8 ounces rice noodles

2 teaspoons olive oil

1 pound boneless skinless chicken breast, cut into 1-inch pieces

3 cloves garlic, minced

1 1/2 teaspoons Chinese 5-Spice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup orange marmalade

2-3 tablespoons Ponzu sauce (citrus-infused soy sauce)

1 teaspoon sesame oil

2 tablespoons chopped fresh cilantro

Cook noodles according to package directions. Drain and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and garlic and cook 3-5 minutes, until chicken is golden brown on all sides, stirring frequently. Add the Chinese 5-Spice, salt and pepper and stir to coat chicken. Cook 1 minute, until the spices are fragrant. Add the orange marmalade, Ponzu sauce and sesame oil, mix well and bring to a simmer. Simmer 3-5 minutes, until the chicken is cooked through. Fold in the cilantro. Serve the chicken and sauce over the noodles.

Serves 4