This is one terrific flavorful meal, and well worth the effort. It's so different from traditional fare and is a meal that will be enjoyed by all who love lots of flavor! You can mix up the ingredients and put them in pita pockets, if you want, but we enjoyed serving each recipe separately.
Rachel Ray’s Israeli Spiced Chicken
"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 6 months." Rachael Ray
Israeli Spice Rub:
1 1/2 T sweet paprika
1 1/2 T ground cumin
1 t dried oregano
1 t ground coriander
1/2 to 1 t crushed red pepper flakes (medium to hot in spice level)
1 1/2 t, coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
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 c flat-leaf parsley leaves, chopped
Dressing:
3 tablespoons extra-virgin olive oil
1 ripe lemon, juiced
1/2 t ground cumin
1/2 t ground coriander
1/2 t 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
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 c, half a bundle, chopped fresh mint
1/2 c 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 sauté 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
Warm pita or flat bread, for passing
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