0.5 cup flat-leaf parsley leaves chopped 2 handfuls
0.5 cup flat-leaf parsley leaves chopped a couple of handfuls
0.3 cup mint leaves fresh chopped half a bundle
3 cloves garlic minced
0.5 teaspoon ground coriander
1 teaspoon ground coriander
0.5 teaspoon ground cumin
1.5 tablespoons ground cumin
1 juice of lemon ripe juiced
4 servings kosher salt
4 servings kosher salt and pepper
3 tablespoons olive oil extra-virgin 3 turns around the pan
3 tablespoons olive oil extra-virgin a couple of glugs
4 servings olive oil extra-virgin for drizzling
2 cranberry-orange relish yellow
1 teaspoon oregano dried
4 servings 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.
0.5 teaspoon pepper flakes red crushed
0.5 teaspoon pepper flakes red hot crushed medium to in spice level
1 small onion sweet thinly sliced
1.5 tablespoons paprika sweet
3 small round tomatoes red ripe
4 small tender zucchini organic
Equipment
bowl
grill
Directions
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.
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.
