Middle-Eastern Inspired Chicken Tenders

I have been reading this very inspiring book which I found in the library early this week called “Crazy Water Pickled Lemons” by Diana Henry. It has heaps of recipes and ideas for herbs and spices plus other exotic foods, all laid out in a very readable fashion. I would recommend a flick through if you can find it at your library or wherever.
Anyway it inspired me to try some new combinations of flavours and textures and this is one of the recipes I came up with. Sorry the picture doesn’t give much detail on the actual recipe, but I was in a terrible rush wanting to eat it, and not photograph it. (Honesty right there) πŸ™‚
8-10 chicken tenders
1 big handful of raw almonds – soaked in boiling water for ten minutes
2 cloves of garlic
1 tsp tumeric
level tsp ground coriander
3/4 tsp salt
handful of fresh herbs, ie. parsley and coriander
squeeze of lemon juice
dash of olive oil
1/2 cup natural unsweetened yoghurt
Drain the soaked almonds and squeeze off their skins. Put into the food processor or mortar and pestle if you want to do it a more traditional way. Add the garlic, spices, salt, fresh herbs and lemon juice. Blitz to form a thick gritty paste. Add a good slug of olive oil and the natural yoghurt. Blitz again and you should have a thick almondy spiced sauce. Pour it over the chicken tenders and give it all a good rub in.
Heat an oven proof frying pan, add a dash of oil and tip in the tenders, sauce and all. Cook for a few minutes on the heat and then finish of in the oven under the grill.
When the chicken is cooked through, which won’t take long, serve them up with some warmed wraps and salad ingredients of your choice. My suggestions are shredded greens with some mint and spring onion and some slices of ripe tomato. The mint complements the yoghurty sauce perfectly and tomato and mint is also a winning but different combo.



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