I can't be sure how Israeli this dish is given its likeness (in appearance, smell, and taste) to some good old fashioned barbecue. Nevertheless, whatever its origin, this dish is well-suited to the grill, making it a perfect fit as we look forward to the summer months ahead. The Israeli Spice Chicken was served with couscous and a spinach and feta salad.
Modifications:
Paprika was used in lieu of sweet paprika -- a pinch of sugar was added to the mix to make up for the sweetness. The marinade was left on the chicken (in the fridge) for a couple of hours. During the grilling phase, the head chef added some honey to the chicken; his culinary intuition told him that the spices needed some balance.
Preparation:
The preparation was as easy and quick as implied.
The Verdict:
Good! The chicken was tender, and the spices nice -- not the kind of heat to require a jug of water on the table. However difficult it is to admit, the head chef was right about the honey. I think it really saved this dish. It was subtle, but did it's job to round out the heat from the chicken. With this slight addition, I would rate this one 4 "pass the honey, honey"s out of 5.
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