Baharat Chicken Tenders recipe
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Ingredients
- 1 ¼ teaspoons sweet paprika 1 teaspoon ground black pepper ¾ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground cardamom ¼ teaspoon ground star anise ⅛ teaspoon nutmeg 1 pound chicken tenders 1 pinch ground sea salt, to taste ¼ cup extra virgin olive oil ½ cup sliced red onion
Nutrition Info
- 377.3 caloriescarbohydrate: 4.6 gcholesterol: 92.2 mgfat: 23.9 gfiber: 1.5 gprotein: 34.6 gsaturatedFat: 4 gservingSize: -sodium: 190.1 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Baharat Chicken Tenders
Directions
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Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend, add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.