Israeli Spice Chicken With Tomato Relish |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mexico meets the Middle East in this dish. Warm some pita bread and fill with sliced chicken and tomato relish for a tasty and light lunch. The spice rub also works great on shrimp! I like to serve this with Zucchini with Mint and Parsley . Ingredients:
1 1/2 tablespoons paprika |
1 1/2 tablespoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon ground coriander |
1/2-1 teaspoon crushed red pepper flakes |
1 1/2 teaspoons kosher salt |
4 boneless skinless chicken breasts (split, 8 pieces) |
extra virgin olive oil, for drizzling |
warm pita bread or flat bread, for passing |
3 vine ripened tomatoes |
2 yellow tomatoes |
1 small sweet onion, thinly sliced |
1/2 cup flat leaf parsley, chopped |
3 tablespoons extra virgin olive oil |
1 ripe lemon, juice of |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon crushed red pepper flakes |
kosher salt |
Directions:
1. For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
2. Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat.
3. Rub chicken liberally with 4 tablespoons of the spice blend.
4. Let stand 10 minutes and prepare the Tomato Relish.
5. Grill chicken 6 or 7 minutes on each side or until juices run clear.
6. For the Tomato Relish:.
7. Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
8. Combine oil, lemon juice, and spices in a small plastic container with a lid.
9. Shake dressing to combine and pour over salad.
10. Season salad with kosher salt and toss to combine well.
11. Let stand 10 minutes and serve.
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