Israeli Spice Chicken With Tomato Relish: A Taste of Sunshine

The first time I tasted this dish, I was backpacking through the sun-drenched markets of Tel Aviv. The aroma alone – a captivating blend of earthy spices and bright, ripe tomatoes – drew me in like a magnet. A street vendor, with a smile as warm as the Mediterranean sun, handed me a pita overflowing with tender, spice-crusted chicken and a vibrant, juicy relish. Each bite was an explosion of flavor, a perfect harmony of textures and aromas that instantly transported me. It was more than just food; it was an experience, a vibrant expression of Israeli cuisine. I’ve recreated it countless times since, each iteration bringing back those golden memories and allowing me to share a little piece of that sunshine with friends and family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free (when served with gluten-free bread)

Ingredients

For the Chicken:

• 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 (adjust to your spice preference)
• 1 1/2 teaspoons kosher salt
• 4 boneless, skinless chicken breasts (split horizontally, yielding 8 pieces)
• Extra virgin olive oil, for drizzling
• Warm pita bread or flat bread, for serving

For the Tomato Relish:

• 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, to taste

Equipment Needed

• Small bowl
• Shallow dish
• Grill or grill pan
• Cutting board
• Knife
• Shallow bowl for relish
• Small container with lid

Instructions

1. Begin by preparing the spice rub. In a small bowl, thoroughly combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt. Ensure all spices are evenly distributed for consistent flavor.

2. Place the split chicken breasts in a shallow dish. Drizzle with extra virgin olive oil, just enough to lightly coat the meat. This helps the spice rub adhere and keeps the chicken moist during grilling.

3. Generously rub the chicken with 4 tablespoons of the prepared spice blend, pressing it onto the surface of each piece. Make sure the chicken is evenly coated to maximize flavor.

4. Allow the chicken to stand for 10 minutes while you prepare the tomato relish. This allows the spices to penetrate the meat and develop a deeper, more complex flavor.

5. Prepare the tomato relish. Seed and chop both the vine-ripened and yellow tomatoes. Removing the seeds prevents the relish from becoming too watery. Combine the chopped tomatoes with the thinly sliced sweet onion and chopped parsley in a shallow bowl.

6. In a small container with a lid, combine the extra virgin olive oil, lemon juice, cumin, coriander, and crushed red pepper flakes. Secure the lid tightly and shake vigorously to emulsify the dressing. This creates a vibrant and flavorful dressing for the relish.

7. Pour the dressing over the tomato mixture. Season the relish with kosher salt to taste, and toss gently to combine all ingredients well.

8. Let the relish stand for 10 minutes to allow the flavors to meld. The acid from the lemon juice will brighten the tomatoes and onions.

9. Grill the chicken for 6 to 7 minutes per side, or until the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C). Avoid overcooking, which can result in dry chicken. Use a meat thermometer for best results.

10. Serve the grilled Israeli spice chicken immediately with warm pita bread or flat bread and the fresh tomato relish.

Expert Tips & Tricks

• Spice it up (or down): Adjust the amount of crushed red pepper flakes to control the heat level. For a milder flavor, reduce or omit the flakes entirely. For extra heat, add a pinch of cayenne pepper to the spice rub.

• Make-Ahead Magic: The spice rub and tomato relish can be prepared up to 24 hours in advance. Store the spice rub in an airtight container at room temperature and the tomato relish in the refrigerator. This saves time on the day of cooking and allows the flavors to deepen.

• Grilling Perfection: To prevent the chicken from sticking to the grill, make sure the grates are clean and well-oiled. Preheat the grill to medium-high heat before adding the chicken. You can also use a grill pan indoors if the weather isn’t cooperating.

• Tomato Variety: Feel free to experiment with different varieties of tomatoes in the relish. Heirloom tomatoes, Roma tomatoes, or even cherry tomatoes can add unique flavors and textures.

• Herb Infusion: Add other fresh herbs to the relish, such as mint or cilantro, for a different flavor profile. Finely chopped fresh herbs will enhance the aroma and freshness of the dish.

Serving & Storage Suggestions

Serve the Israeli spice chicken hot off the grill, alongside warm pita or flatbread. Generously spoon the tomato relish over the chicken and wrap it in the bread for a delicious and satisfying meal.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The tomato relish is best consumed fresh, but it can also be stored in the refrigerator for up to 2 days.

To reheat the chicken, you can microwave it, but it’s best to gently warm it in a skillet or oven to retain its moisture. The relish can be served cold or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285 kcal	N/A
Calories from Fat	118 kcal	N/A
Total Fat	13.2 g	20%
Saturated Fat	2 g	9%
Cholesterol	68.4 mg	22%
Sodium	770.3 mg	32%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	4.1 g	16%
Sugars	3.9 g	N/A
Protein	30.5 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Shrimp Surprise: The spice rub is equally delicious on shrimp! Simply toss the shrimp with olive oil and the spice mixture, then grill or sauté until pink and cooked through.
• Vegetarian Option: Substitute the chicken with grilled halloumi cheese for a vegetarian-friendly version. The salty, firm texture of halloumi pairs perfectly with the spice rub and tomato relish.
• Spice Level Customization: Adjust the amount of crushed red pepper flakes to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Herb Variations: Experiment with different herbs in the relish, such as mint, cilantro, or dill.
• Lemon Zest: Add lemon zest to the tomato relish for an even brighter citrus flavor.
• Gluten-Free: Serve with gluten-free flatbread or lettuce wraps for a gluten-free meal.

FAQs (Frequently Asked Questions)

Q: Can I use dried tomatoes instead of fresh ones for the relish?
A: While fresh tomatoes are ideal for their juicy texture and vibrant flavor, you can use sun-dried tomatoes in a pinch. Rehydrate them in warm water before chopping and adding to the relish.

Q: How long does the chicken need to marinate?
A: While a 10-minute rest is sufficient, you can marinate the chicken for up to 2 hours in the refrigerator for a more intense flavor.

Q: Can I bake the chicken instead of grilling it?
A: Yes, you can bake the chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through.

Q: Is it possible to make this recipe vegan?
A: Absolutely! Substitute the chicken with grilled halloumi cheese, or firm tofu.

Q: Can I use the spice rub on other types of meat?
A: Definitely! This spice rub is delicious on lamb, pork, or even fish.

Final Thoughts

This Israeli spice chicken with tomato relish is more than just a recipe; it’s a celebration of flavors, a journey to the sun-kissed streets of the Middle East. It’s a dish that’s both simple to prepare and incredibly satisfying to eat. Don’t be afraid to experiment with the spices and herbs to create your own unique twist. I encourage you to try this recipe and share your experiences with friends and family. Pair it with a crisp white wine or a refreshing Israeli salad for a complete and unforgettable meal. I’d love to hear your thoughts and any variations you might create!