Ingredients
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon crushed red-pepper flakes
1 teaspoon coriander seeds
1 cup extra-virgin olive oil
1 cup white wine
Peel from 1 orange
1 teaspoon coarse salt
8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
8 sprigs fresh cilantro
6 cloves garlic, crushed
1 (2-inch) piece fresh ginger, sliced crosswise and crushed
Preparation
In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.
