Rub-a-rub chicken...and sides

Israeli Spice Chicken with Mango-Ginger Chutney & Couscous

Modifications: I cut the chicken into long strips and broiled it (on a rack over a baking sheet) on high for about 5 minutes per side. I used regular paprika instead of sweet and cayenne instead of crushed red pepper flakes.

Preparation: a-ok.

Verdict: This is one of those dishes that presents an intoxicating smell. However, I was a little disappointed in the taste (the smell having set my expectations higher). It was good, but I found it quite similar to the chicken rub on the basil coconut chicken recipe. Honestly, I think I don't enjoy cumin/ground coriander as the dominant spice.

I paired the chicken with two new-to-me sides: couscous with herbs and lemon (I used whole wheat couscous, dried basil and dried peppermint) and mango ginger chutney (using raisins and cayenne). These were good pairings. The spiced chicken had an earthy taste, the chutney was quite tangy and the couscous was a balance between the two.