This recipe goes with Chicken Under a Brick
Oxmoor House JANUARY 2012
Combine all ingredients in a small skillet. Cook over medium-high heat, stirring constantly, until toasted. Cool completely.
Process spice mixture in a blender until finely ground. Store at room temperature in an airtight container up to 3 months.
Toasting spices brings out their flavors. Heat an 8-inch frying pan over medium-high heat. Add the spices and stir until they begin to release their fragrance and are just toasted, about 30 seconds to 1 minute. Transfer to a plate to cool, then grind in a spice grinder. Or do what I do—buy a cheap coffee grinder and dedicate it to grinding spices.
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