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.



Recipe Summary

5 mins
15 mins
20 mins
3 servings


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

377 calories; protein 34.6g; carbohydrates 4.6g; fat 23.9g; cholesterol 92.2mg; sodium 190.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
This is DELICIOUS. For just two of us I use one whole chicken breast sliced. The mixture is all things that I have on hand the prep takes just a few minutes and it's quick to cook. I make some rice and put it in the micro just before I start cooking the chicken and everything is ready at the same time (with a salad or other veg). I use a mixture of butter (not margarine) with the olive oil to fry the pieces as I prefer the flavor of butter. I also add some half and half or cream to the drippings in the pan to make a light sauce (or add more liquid and thicken it a bit with flour). Excellent main dish nice enough for company. Read More