Jose Luis Fernandez’s secret mole ingredient is ground peanuts, which contribute a savory taste in a dish with a lot of powerful spices.Indian House of Spices Tandoori1 clove garlicas much ginger as there is garlic1/2 cup plain yogurtsalt to tastechili powder to taste1 pound chicken thighs, skinned1 tablespoon tandoori masala (a mixture including coriander, fenugreek, cumin, cinnamon, and bay leaves)Combine all ingredients except chicken in blender. Score chicken pieces. Marinate chicken for at least four hours. Cook at 350 degrees for 20 minutes per side.
For many cooks, it’s easy to get into a flavor rut: oregano, basil, salt, repeat.
But what about tamarind, fenugreek and lemongrass?
Local grocers who carry exotic herbs, spices and sauces say that a few cupboard additions can make a world of difference, bringing the taste of foreign cuisines to any kitchen. And for those unfamiliar with international cooking, they offer several suggestions for introductory dishes that are flavorful without overwhelming intrepid eaters.
Barbecue aficionados might try tandoori chicken, suggests Daniel Thomas of the India Spice House on Lee Highway. It offers many flavors familiar to American barbecue — garlic, chili powder and cumin — but adds ginger, coriander and fenugreek, which contribute crisp, citrus and bitter flavors, respectively.