Kate's Cuisine

May 01 2011

Israeli Spice Chicken: Review

This recipe is from Rachael Ray’s book 30 Minute Meals 2, and it is delish! I changed it up just very, very slightly, using chicken thighs instead of chicken breasts, as she suggests in the book. I also found that I needed the entire rub recipe, where in the book she says that you should only need about a palmful and a half.

But, this chicken is delicious! I had two pieces and really could have eaten the entire plate, I think, although I was super happy that we had leftovers too, because it was even better the next day. In the book, Rachael talks about how it’s a recreation of an Israeli spice rub that her friend actually brought her over from Israel, and when she ran out she needed to make something that closely mimicked it. She also talks about how she likes to use it on a lot of her meat and fish, because it’s so yumm-o and so versatile. 

I have no idea whether the rub is authentic, or how much it tastes like actual Israeli spices, but it is very, very good. And I do agree with Rachael. This is definitely something that I’m going to keep on hand for a very long time to come!

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One Response to “Israeli Spice Chicken: Review”

  1. Israeli Spice Chicken | Kate's Cuisineon 01 May 2011 at 8:25 pm

    [...] Read the review here [...]

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