There are a couple of dried and ground spices I always use in cooking.  Though, one of my favorite aisles at the grocery store is the spice aisle I gravitate to the same spices.  Saturday morning, ground Harissa sprinkled on fried eggs gives me so much life; the staple ground or whole cinnamon, used in everything from desserts, porridge and sauces; and I can’t forget paprika with its deep red color and smoky quality just a teaspoon does my lentil soup justice.

There are so much other spices available that can be used in the same capacity as the ones listed above – yes, I know better.  So today while in the spice aisle I swayed far away from the norm and bought a bottle of Herbes de Provence.  The blends may vary with the addition of fennel or oregano, but this combination has dried marjoram, thyme, savory and rosemary.   Herbes de Provence is a traditional blend of aromatic herbs that gets its name from first being cultivated in Provence, southeast France.

I use these herbs in their fresh state all the time in stews, rice dishes and of course green seasoning, but now to use this traditional dried herb blend in creating a dish reminiscent to what I ate in Trinidad was only right.  Baked Chicken with Red beans and Rice – Yes, why not!  But my version lacks the trimmings of the macaroni pie and green salad 🙂

Together with 2 heaping Tbsp. of the concentrated herb blend, I seasoned 4 cleaned and washed chicken leg quarters with 2 Tbsp. of salt, 1 Tbsp. of black pepper and a couple dashes of Worcestershire sauce.  Placing cuts of unsalted butter under the chicken skin before refrigerating for about 1 hour.  In a stoneware dish and on a 375 degree oven I allowed the chicken to bake and fragrance my kitchen for 1 hr. and 15mins, basting these beauties every ½ hr. with the melted butter and natural drippings.

– Herbes de Provence can be used on skinless boneless cuts of poultry, a whole chicken or Cornish Hen.
– The baked chicken can be eaten on a salad instead or rice.
– I froze the leftover baked chicken to eat at another time.
– I did not tent the baking dish with foil while the chicken cooked in the oven.
– Manufacture’s suggestions: Good on vegetable dishes, mix with olive oil and brush over roasted or grilled meats, poultry and seafood.

Never Miss Another Update

Never Miss Another Update

For the latest blog posts with delicious recipes, to upcoming pop-up dinners and more - sign up here!

You have Successfully Subscribed!