Growing up “half-Dutch” meant that at nearly every family gathering on my mom’s side there were delicious Dutch favourite dishes:
- Stroopwafels (syrup waffles)
- Nasi Goreng (a spicy rice and meat dish that is actually Indonesian, but adopted by the Dutch after they set up colonies for trade in Indonesia)
- Croquettes (NOT my fave :D)
- Oliebollen (DELICIOUS little fritters!)
- Stamppot (which I was introduced to in university – the ultimate CHEAP meal, but really tasty)
On one of my family members’ trips to Holland they brought back a poultry seasoning spice mix called Kip Kruiden. For YEARS we’ve wondered what the spices are in there (and for some reason never thought to ask my Oma?! lol). I’ve had a bottle of it for ages as it takes forever to get through using, and it is our go-to seasoning for a roast chicken.
However, considering the fact that my bottle is probably ancient and losing its flavour/credibility, I set out to decode the ingredient list. Thank you, Google translate! Though most of them were easy to figure out, some words were completely unrelated sounding.
This seasoning mixture is the perfect blend of salty, spicy and flavourful. With just a tiny little bite from the garlic and pepper, it remains our absolute favourite way to season chicken.
Kip Kruiden – Dutch Roast Chicken Seasoning Spice Mixture
- 2 1/2 teaspoon salt
- 1 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 3/4 teaspoon savoury (powder)
- 1/4 teaspoon coriander
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper (ground)
- 1/2 teaspoon thyme (powder)
- 1/2 teaspoon basil (powder)
Combine spices together and rub or sprinkle onto a rinsed and dried whole chicken, breasts, drumsticks or thighs. Cook and enjoy!