Baharat Chicken Tenders
When broiling, it will vary depending on how close the chicken if to the flame and the thickness of the chicken.
Recipe Summary Baharat Chicken Tenders
Chicken tenders are seasoned with homemade baharat mix. This recipe makes a main dish for 3, or, if served in flatbread wraps, it will feed 4.Ingredients | Broiled Chicken Tenders1 ¼ teaspoons sweet paprika1 teaspoon ground black pepper¾ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground cinnamon½ teaspoon ground cloves¼ teaspoon ground cardamom¼ teaspoon ground star anise⅛ teaspoon nutmeg1 pound chicken tenders1 pinch ground sea salt, to taste¼ cup extra virgin olive oil½ cup sliced red onionDirectionsCombine 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.Info | Broiled Chicken Tendersprep: 5 mins cook: 15 mins total: 20 mins Servings: 3 Yield: 3 servings
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