Name: Dukkah-Crusted Chicken Tenders with Lemon-Saffron Aioli recipe
Ingredients: ½ cup mayonnaise;1 tablespoon preserved lemon, peel only, rinsed and minced;1 clove garlic, minced;1/2 teaspoon preserved lemon brine (from jar);1 pinch cayenne pepper;1 pinch crumbled saffron;2 egg whites, lightly beaten;½ cup dukkah;1 pound chicken tenderloins

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Ingredients

½ cup mayonnaise 1 tablespoon preserved lemon, peel only, rinsed and minced 1 clove garlic, minced 1/2 teaspoon preserved lemon brine (from jar) 1 pinch cayenne pepper 1 pinch crumbled saffron 2 egg whites, lightly beaten ½ cup dukkah 1 pound chicken tenderloins

Nutrition Info

362.1 calories carbohydrate: 6 g cholesterol: 79.6 mg fat: 33.3 g fiber: 2.1 g protein: 29.5 g saturatedFat: 5.2 g servingSize: - sodium: 536.4 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor, blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.

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