Fabulous Iraqi Grilled Chicken with Iraqi Pesto and Preserved Lemon Relish
Iraqi Seasonings is the new quintessential spice blend to add immense flavor! Added to chicken and grilled, the essence explodes with warm and pungent notes. I'm serving the chicken over naan bread adding vegetables, Iraqi Pesto and a Preserved Lemon Relish.
1cup sliced vegetables of your choiceI used eggplant & red pepper
2wholenaan breadspurchase or see recipe
2teaspoons fresh thyme leaves
1/2 teaspoonsea salt
Add chicken to a large bowl. Add ONE tablespoon olive oil, lemon juice, garlic and Iraqi Seasoning Blend. Mix all, cover and refirgerate 2 hours, or overnight.
Cut vegetables into strips, 3/4" for the peppers, 1/2 inch for the eggplant. Add to a bowl with ONE tablespoon olive oil, a pinch of seasoning and a pinch of salt; mix in.
Heat a grill to medium- high heat. I add natural soaked smoking chips for extra flavor. Cook the vegetables until lightly charred and tender crisp, about 10 minutes, turning; add to a clean plate or platter.
Brush the grill with the remaining tablespoon of olive oil. Season the chicken with 1/2 teaspoon sea salt, mix in.Add the chicken to the hot grill and let cook, develop color and blacken a bit, then turn with tongs. Continue cooking until the chicken has great color and has cooked through; add to the plate. Total time approximately 10 minutes. Sprinkle with sea salt if desired.
To serve:Warm naan bread in oven or on the grill a few minutes; cut in half. Place on piece of naan on each of four plates - top with warm chicken and vegetables. Brush bread, chicken & vegetables with Iraqi Pesto. Sprinkle fresh thyme over all.Serve Preserved Lemon relish on the side and any extra Iraqi Pesto.
SEE RECIPE: Iraqi Seasoning Spice Blend Iraqi Pesto: Warm 3 tablespoons extra virgin olive oil in a small skillet. Add 1/2 teaspoon Iraqi Seasoning Blend and stir. Add all to a 4 cup food processor with 1/8 teaspoon sea salt, 1/4 cup parsley and 1 teaspoon of lemon juice. Pulse pesto until smooth.Preserved Lemon Relish: Cut 1/4 cup preserved lemons into a small dice. Add 1 tablespoon of minced fresh radish - I used watermelon radish. Add 1 tablespoon fresh lemon juice and 1 teaspoon olive oil; mix well. This recipe may not be reproduced without the consent of its author, Karen Sheer.