Spicy Middle Eastern Style Chicken

For thousands of years, spices were used to preserve foods and make ingredients past their use by date palatable especially in hot climates. These properties made some spices worth more than their weight in gold.

When you compare the cuisines of warm versus cool climates, you’ll find cooler climates (northern Europe and Asia) use little or no spices. Whereas the cuisines of southern Europe, Asia, Africa, Middle East, and South America can be very spicy resulting in the foods American call hot.

You can make Spicy Middle Eastern Style Chicken mild, medium, or hot by adjusting the amounts and types of spices. Smoked paprika has a stronger flavor than sweet paprika.

Spices

One serving of Spicy Middle Eastern Style Chicken has about 165 calories and 26 grams of protein. That’s over 2.5 times the protein in most protein bars for the same or less calories and no sugar.

Cook’s Tip

Instead of frying, chicken breasts can be cut into 1 to 2 inch cubes, placed on skewers, and grilled over high heat (500°F) 1 to 2 minutes per side or until cooked through. For kebobs, add your favorite vegetables like cherry tomatoes, bell pepper, zucchini, onion.

Ingredients

• 2 tablespoons (30) extra virgin olive oil
• 1 tablespoon (15 ml) red wine vinegar
• 1 tablespoon (15 ml) garlic, minced
• 1 tablespoon (15 ml) smoked or sweet paprika
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) ground corriander
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) kosher salt
• 1 lb. (450 g) boneless, skinless, chicken breasts

Method of Preparation