Israeli Spice Chicken Recipe

Name: Israeli Spice Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Israeli Spice Rub:; 1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika; 1 1/2 tablespoons (1 1/2 palmfuls) ground cumin; 1 teaspoon (1/3 palmful) dried oregano; 1 teaspoon (1/3 palmful) ground coriander; 1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level); 1 1/2 teaspoons (1/2 palmful), coarse kosher salt; 4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds; 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 (2 handfuls) flat-leaf parsley leaves, chopped; Dressing:; 3 tablespoons (a couple of glugs) extra-virgin olive oil; 1 ripe lemon, juiced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon crushed red pepper flakes; Kosher salt; Zucchini with Mint and Parsley:; 4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter); 3 tablespoons (3 turns around the pan) extra-virgin olive oil; 3 cloves garlic, minced; 1/4 cup (half a bundle) chopped fresh mint; 1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls); Kosher salt and pepper

Servings: persons

Israeli Spice Rub:
1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
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 (2 handfuls) flat-leaf parsley leaves, chopped
Dressing:
3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt
Zucchini with Mint and Parsley:
4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter)
3 tablespoons (3 turns around the pan) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (half a bundle) chopped fresh mint
1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls)
Kosher salt and pepper

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 a 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 tablespoons of the spice blend. Let stand 10 minutes.
3
Grill chicken 6 or 7 minutes on each side or until juices run clear.
4
Relish:
5
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.
6
Zucchini:
7
Heat a large skillet over medium heat. Cut zucchini into 1/4-inch 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.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Israeli Spice Rub:, 1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika, 1 1/2 tablespoons (1 1/2 palmfuls) ground cumin, 1 teaspoon (1/3 palmful) dried oregano, and more.

Yes, Israeli Spice Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Spice Chicken

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