How to Make Baharat Chicken Tenders - A Step-by-Step Guide

If you're looking for a delicious and flavorful way to enjoy chicken tenders, look no further than this recipe for Baharat Chicken Tenders. Baharat is a Middle Eastern spice blend typically made with a combination of black pepper, cumin, coriander, cloves, cinnamon, nutmeg, and paprika. This aromatic and complex blend of spices adds a unique and exotic flavor to the tender, juicy chicken. Whether you're cooking for a weeknight dinner or serving guests at a party, these Baharat Chicken Tenders...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Servings: 3
  • Yield: 3 servings

  • 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.
  • Nutrition

    377 cal.

    • Total Fat: 24g
    • Saturated Fat: 4g
    • Cholesterol: 92mg
    • Sodium: 190mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 35g
    • Vitamin C: 3mg
    • Calcium: 41mg
    • Iron: 3mg
    • Potassium: 361mg