Salt-Free Organic Herbes de Provence Blend
A beautiful potpourri of sage, thyme, marjoram, rosemary, basil, fennel, and lavender to bring gourmet on your main dishes. Add to roasted chicken, fish, omelets, vegetables, and marinades.
This blend has mild, light, and fresh taste with great aroma. These are herbs typically grown in the Provence region of southeast France. Get the flavors of the French countryside into your homes.
Aside from giving pleasure to the palate, this herb blend also packs powerful health advantage ready to be reaped.
As with the other spice mixes, this blend may help promote health with its anti-inflammatory properties, detoxification, antibacterial and anti-aging effects as well as high antioxidant contents, to stave off diseases and lower the risks of acquiring chronic illnesses.
It also packed with vitamins and minerals to keep the body healthy, aid in digestion, and boost immune system.
How to Cook with Garlic Herb Bread Blend:
- Use to season grilled fish, meat, vegetable, also in soups, stews, or gravies.
- Sprinkle to a dipping sauce for a bread
- Add prior or during cooking to infuse flavor
- Sprinkle to any dish for a flavor level up
Thyme, sage, majorjam, rosemary, fennel, basil, lavender.
Storage: Store in a cool, dark cupboard, away from heat, direct sunlight, and moisture.
Keep tightly closed when not in use.
Shelf Life: 1-3 years
Use within 6 months upon opening.
Herbes de Provence Chicken Thighs
*recipe courtesy of spicehunter.com
1½ tsp.The Spice Hunter Herbes de Provence Blend
1½ tsp. kosher salt, plus more for sprinkling
4 garlic cloves, grated on a microplane or minced
2 Tbsp. olive oil
8 bone-in, skin-on chicken thighs, about 3 lbs.
2 lbs. tomatoes, cut into 2-inch slices
1 small shallot, thinly sliced
¼ cup dry white wine or dry vermouth
Crusty bread for serving
Preheat oven to 425°F. Mix The Spice Hunter Herbes de Provence Blend, salt, garlic and olive oil into a paste in a small bowl. Rub over chicken pieces. Arrange tomatoes and shallot in a single layer into a 3-quart baking dish (or 9×13 pan) and sprinkle with salt. Add wine and nestle chicken thighs (skin-side up) in the tomato mixture.
Bake until chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F, about 50 minutes. Serve with crusty bread on the side to soak up juices.
Serve and enjoy!