Piquant Post November 2018 Subscription Box Review + Coupon!

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Piquant Post is a monthly subscription box that delivers freshly ground, small batch spice blends with delicious recipes from a new region. If you like exploring new flavors every month then this is an inexpensive way to do it!

We deliver variety to you. Our chefs develop recipes using mouthwatering flavors from around the world to give you variety in your cooking and meal planning without extra effort.

No more buying expensive spices that you never use again. Our box contains enough herbs and spices to make each recipe so you don’t have to run around searching for exotic spices.

No fillers, preservatives, or sugar. We ditch the bad stuff and almost never include salt, so you can take control of your food and eat healthier.

I was happy to find generously filled packs of spices and a recipe card to go with each pack.

DEALS: Get 15% off your first order, including 6-month and 12-month prepay subscriptions! Use coupon code HELLO15

I received 4 recipe cards and it looks like this month’s shipment features the flavors of North Africa, most especially Morocco.

All of my spice blends!

Piquant Post Casablanca Blend came with a recipe for Moroccan Lentil Soup. If you visit the Piquant Post website you can find even more recipes using the spice blends and find alternatives and substitutions. Maybe you are vegetarian or couldn’t find a certain cut of meat, you can still use your spices in other recipes. The smoked paprika and cumin really stand out in this blend.

Piquant Post Ras El Hanout came with a recipe for Lamb Tagine with Apricots. The cumin is definitely there and the cinnamon gives it a warm and comforting aroma.

Piquant Post Chermoula came with a recipe for salmon and I look forward to trying it when salmon goes on sale at my supermarket. Cumin is in every one of these blends!

Piquant Post Harissa came with a recipe for Lemon Harissa Chicken. I have read so much about harissa that I had to make this recipe first.

I started by reading the instructions and then bought the fresh items I needed, mainly chicken thighs and yogurt. I strongly dislike chickpeas (except in hummus) but I thought I would give it a go anyways.

I gathered the items needed for the harissa paste and marinade.

After mixing up the paste I had to save a spoonful for serving later but I mixed the rest with…

…Greek yogurt. This is the marinade. By the way, the packet of harissa spice was all used up in this one recipe.

I placed the marinade in a Ziploc bag and added the chicken thighs. I left the skin on but you can peel it off first if you like. I placed it back in my fridge until I was ready to make dinner. Plan on at least 30 minutes to marinate but you can leave it for up to 24 hours.

I placed some diagonally sliced carrots, sliced onion, and a can of rinsed and drained chickpeas (AKA garbanzo beans) in a greased 9″ x 13″ dish and mixed it around. Then I placed the chicken thighs on top.

The directions said to bake for 30 minutes or until cooked through. My chicken wasn’t finished and the carrots were not tender so I placed it back in the oven for another 15 minutes. It came out perfectly, with the skin looking beautiful and some of the chickpeas were kind of crispy. I served it with couscous and mixed some lemon juice and a pinch of salt into some more yogurt to serve on the side as directed. I sprinkled chopped cilantro on top and it helped the colors pop. There was a bit of harissa paste set aside (remember that from earlier in the review?) so I placed a spoonful next to the yogurt and used it as a sort of dip. This dish was so delicious, the chicken was tender and tasty and the dish wasn’t as spicy as I thought it would be. The carrots were so good and I even ate the chickpeas, which means I need to give this legume a second chance.

What do you think of this month’s spices?

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