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Israeli Spice Chicken




Source of Recipe


foodtv.com






List of Ingredients



• Israeli Spice Rub:
  
• 1 1/2 T sweet paprika
  
• 1 1/2 T ground cumin
  
• 1 tsp dried oregano
  
• 1 tsp ground corinader
  
• 1/2 to 1 tsp crushed red pepper flakes (medium to hot in spice level)
  
• 1 1/2 tsp coarse kosher salt
  
• 4 boneless, skinless chicken breasts (split, 8 pieces), 1 1/2 to 2 lbs
  
• extra-virgin olive oil, for drizzling
  
• warm pita or flat bread, for passing
  
• ORANGE AND YELLOW TOMATO RELISH:
  
• 3 vine ripe or small round red tomatoes
  
• 2 orange or yellow tomatoes
  
• 1 small sweet onion, thinly sliced
  
• 1/2 cup flat-leaf parsley leaves, chopped
  
• DRESSING:
  
• 3 T extra-virgin olive oil
  
• 1 ripe lemon, juiced
  
• 1/2 tsp ground cumin
  
• 1/2 tsp ground coriander
  
• 1/2 tsp crushed red pepper flakes
  
• kosher salt
  
• ZUCCHINI WITH MINT AND PARSLEY:
  
• 4 small, tender zucchini, about 1 1/2 lbs 3 T extra-virgin olive oil 3 cloves garlic, minced
  
• 1/4 cup chopped fresh mint 1/2 cup chopped flat-leaf parsley leaves kosher salt and pepper
  






Instructions



1. For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in cool dry place for up to 6 months.
   
2. Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 T of the spice blend. Let stand 10 minutes.
   
3. Grill chicken 6 or 7 minutes on each side or until juices run clear.
   
4. ORANGE AND YELLOW TOMATO RELISH: Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
   
5. ZUCCHINI: Heat a large skillet over medium heat. Cut zucchini into 1/4" slices. Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender. Add mint, parsley, salt, and pepper, and cook 1 minute longer. Remove from heat and serve.
   






Final Comments


Yield: 4 servings

Serving Suggestions: Serve with tomato relish and zucchini. Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.