Israeli Spice Chicken Recipes

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

ISRAELI SPICE CHICKEN WITH TOMATO RELISH

Steps:

• For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
• Place chicken in a shallow dish and 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 and prepare the Tomato Relish.
• Grill chicken 6 or 7 minutes on each side or until juices run clear.
• For the Tomato Relish:.
• 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.

SPICE-RUBBED CHICKEN WITH ISRAELI COUSCOUS

Steps:

• In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside.
• Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes per side. Slice chicken; serve with couscous.