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Middle Eastern Chicken

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: middle eastern
Servings: 3 People
Calories: 745kcal
Author: Allianna Moximchalk
Cost: $10

Equipment

  • mortar and pestle or spoon/bowl
  • cutting board
  • kitchen knives
  • gallon plastic bag
  • skillet

Ingredients

Middle Eastern Chicken

  • 1.5 lb chicken tenderloins
  • 4 cups mixed greens
  • 2 whole zucchini, chopped
  • 1 cup shredded carrot
  • 6 dates chopped
  • 1 small yellow onion, halved and sliced vertically
  • 2 clove garlic, minced
  • 2 tbsp almond slices
  • 1 tbsp extra virgin olive oil

Homemade Dukkah Spice Blend:

  • 1 tsp slivered almonds
  • 1 tbsp sesame seeds
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp allspice
  • 1 pinch sea salt
  • 1 tsp extra virgin olive oil

Harissa Spiced Tahini Sauce:

  • 5 tbsp extra virgin olive oil
  • 5 tbsp tahini
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/2 tsp garlic

Instructions

For the Dokkah Spice Blend:

  • 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.

To Assemble:

  • 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

Notes

You can store in the fridge for up to 5 days. 

Nutrition

Calories: 745kcal | Carbohydrates: 18g | Protein: 57g | Fat: 51g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 719mg | Potassium: 1392mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11684IU | Vitamin C: 63mg | Calcium: 184mg | Iron: 4mg