Israeli Spice Chicken

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 
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 2recipes.


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.


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


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. 
Yield: 4 servings


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

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. 
Yield: 4 servings