Aired October 15, 2012
1 tablespoon ground sumac or paprika
1 teaspoon dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon crushed red pepper flakes or ground red pepper
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
4 pieces boneless, skinless chicken breast, pounded to 1/4 inch
EVOO Extra Virgin Olive Oil, for drizzling
Sea salt and pepper
For the Dressing:
1 large clove garlic, grated or pasted plus 1 clove split to rub salad bowl with
3 tablespoons tahini paste
2 tablespoons water
1 organic egg yolk, optional
Juice of 1 large, ripe lemon
1 tablespoon Worcestershire sauce
1 rounded teaspoon anchovy paste
Coarse black pepper, to taste
About 1/3 cup EVOO Extra Virgin Olive Oil
About 1/2 cup grated Pecorino cheese, optional (omit for Kosher)
7 to 8 cups chopped Romaine lettuce
Lightly crushed garlic pita chips, such as Stacys or homemade or store-bought garlic croutons
Combine rub ingredients in a small bowl. Dress chicken with EVOO, salt and pepper; coat chicken all over with rub and cover. Let stand 1 hour.
Cook chicken in a hot cast-iron pan or outdoor grill over medium-high heat.
Rub the inside of the salad bowl with the split garlic clove. In the salad bowl, whisk tahini with water to loosen then add egg yolk if using, lemon juice, Worcestershire, anchovy paste, pepper, EVOO and cheese, if using.
Add lettuce to the bowl and toss to combine. Add pita chips or croutons, and top with sliced grilled chicken.