Place all ingredients into a mortar. Use the pestle to grind everything together until the almond slivers and spices blend to form a fine powder. If you do not have a mortar and pestle, place the spice blend ingredients into a bowl and use a spoon to crush/grind everything together into a fine powder.
For the Chicken:
After the spice blend is complete, place the tenderloins into a gallon plastic bag with the minced garlic and Dokkah spice blend. Knead the bag and the spices together with the chicken and 1 tsp of EVOO.
Allow the chicken to marinade with the spices and garlic for 10 minutes.
Now, in a non-stick pan cook the chicken on medium heat for 5 minutes on each side. Before turning off the stove, cut through the chicken to ensure no pink is showing.
For the Spiced Tahini Sauce:
Place all ingredients in a food processor and blend for 30 seconds.
For The Veggies & Dates:
Remove the pits from the dates and set aside.
Dice up the zucchini into 4 long pieces then chop it into small bite size pieces.
Sauté the veggies in 1 tsp of oil in a non stick pan for 5 minutes or so, this is just to get them a little soft. You do not want too cook them too long or they will get mushy.
You can serve over greens if you desire, then add the veggies, chicken, and sprinkle the dates & almonds. I like to drizzle the dressing over the bowl.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
You can store in the fridge for up to 5 days.
Middle Eastern Chicken
Amount Per Serving
Calories 745Calories from Fat 459
% Daily Value*
Saturated Fat 7g44%
Vitamin A 11684IU234%
Vitamin C 63mg76%
* Percent Daily Values are based on a 2000 calorie diet.