We made this zucchini side and chicken along with some creamy potato salad (posted here). We tried this rub to put a new twist on spices for chicken. This one looked cool becuse it involved a lot of seasoning that we don't normally use—now we know why. It was definitely an interesting rub. Neither of us are huge fans of caraway seeds, so I'm not quite sure what we were thinking. It was pretty good, but I'm not sure that we'll be using this rub again. Try it if you like Caraway, otherwise I'd just stick with the zucchini.
The picture of the zucchini doesn't do it justice. It looks kinda sloppy-gross, but believe us, it is uber-tasty! You sorta prepare it like a mash so it's hard to make photogenic. It's great for summer zucchinis (real seasonal post...not!) and is a quick, throw-together side.
First the recipe for the chicken rub.
- 2 tsp coriander
- 2 tsp caraway seeds
- 3/4 tsp red pepper flakes
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 lbs chicken breasts
- Grind coriander, caraway seeds and red pepper with a mortar and pestle (or a spice grinder if you have one). Transfer to a small bowl and stir in garlic powder and salt.
- Rub all over chicken breasts and grill 'em up!
And now the zucchini.
- 1 tablespoon olive oil
- 1 1/4 lbs zucchini (about 2-3 medium), halved lengthwise and sliced
- 1 medium onion, chopped
- 1 4-oz. can diced green chiles, drained
- 1/4 tsp. salt
- 1/2 cup grated extra-sharp cheddar cheese
- Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion, stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more.
- Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve right away.