Israeli Spice Chicken
chicken, zucchini, orange, round, onion, lemon, parsley, garlic
Ingredients
1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika1 1/2 tablespoons (1 1/2 palmfuls) ground cumin1 teaspoon (1/3 palmful) dried oregano1 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 cumin1/2 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 for Israeli Spice Chicken Recipe
Read the full directions on Food Network