Israeli Spice Chicken (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything[ and everything! Make extra and store in a cool, dry place for up to six months.] Ingredients:
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 |
serving suggestions: serve with tomato relish and zucchini (recipes follow). piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes. |
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 |
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 |
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 |
Directions:
1. Israeli Spice Rub:
2. 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.
3. 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.
4. Grill chicken 6 or 7 minutes on each side or until juices run clear.
5. Dressing:
6. 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.
7. Yield: 4 servings
8. Zucchini with Mint and Parsley:
9. 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.
10. Yield: 4 servings
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