Israeli Spice Chicken Recipe - Cooking Index
Israeli Spice Chicken Recipe - Cooking Index
Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.
Type: Chicken, Poultry| Israeli Spice Rub | ||
| 1 1/2 tablespoons | 22ml | Sweet paprika |
| 1 1/2 tablespoons | 22ml | Ground cumin |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Ground coriander |
| 1/2 teaspoon | 2.5ml | Crushed red pepper flakes - (to 1 tspn) |
| = (medium to hot in spice level) | ||
| 1 1/2 teaspoons | 7.5ml | Coarse kosher salt |
| Chicken | ||
| 4 | Boneless skinless chicken breasts - split, 8 pieces | |
| = (1 1/2 to 2 lbs total) | ||
| Extra-virgin olive oil - for drizzling | ||
| Warm pita or flat bread - for passing | ||
| Serving Suggestions | ||
| Orange And Yellow Tomato Relish - (see recipe) | ||
| Zucchini With Mint And Parsley - (see recipe) |
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.
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.
Grill chicken 6 or 7 minutes on each side or until juices run clear.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B07) - from the TV FOOD NETWORK
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