Ingredients
3
3 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 3 servings
- Calories: 377
- Carbohydrate: 5g
- Fat: 24g
- Fiber: 2g
- Protein: 35g
- Sugar: 1g
Related Recipes
Baharat
Lemon Chicken Tenders
Chicken Tenders with Creamy Lemon-Garlic Sauce
Lemon Chicken Tenders
Pan-Seared Chicken Tenderloin
Honey Mustard-Panko Chicken Tenders
Crunchy Chicken Tenders
Chicken Chicken Curry
Sweet and Sour Chicken Stir Fry
Sichuan Hot Chicken Tenders
Garlic and Rosemary Lemon-Roasted Chicken
