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
• 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
• 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

1. 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.
2. 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.
3. Grill chicken 6 or 7 minutes on each side or until juices run clear.
4. Relish:
5. 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.
6. Zucchini:
7. 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.

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Taken from www.epicurious.com/recipes/member/views/israeli-spice-chicken-1271032 (may not work)