Taste the Air-Chilled Difference®

Spice-Rubbed Chicken Tenders With Romesco Salsa

by , Chef, Seattle, Washington

Spice-Rubbed Chicken Tenders With Romesco Salsa
Quick Recipe
Easy Recipe

Serves 4

  • 8 to 10 Smart Chicken tenders
  • 1 teaspoon olive oil
  • Spice Mix
  • 1 teaspoon curry powder
  • ½ teaspoon coriander seed
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon lemon zest
  • ½ teaspoon garlic powder
  • Pinch cayenne powder

In a small bowl, combine all spice mix ingredients, then season the tenders well. Preheat the oven to 350°F. Drizzle olive oil on a baking sheet. Transfer the tenders to the baking sheet and bake for about 25 to 30 minutes, until cooked through. Remove and serve with Romesco Salsa (recipe follows).

    • Romesco Salsa
    • 1 red bell pepper
    • 3 Roma tomatoes, seeded and finely diced
    • 3 tablespoons crushed almonds
    • ½ teaspoon grated garlic
    • 2 tablespoons finely chopped parsley
    • 3 tablespoons olive oil
    • 1 tablespoons Sherry vinegar
    • 1 teaspoon granulated sugar
    • Salt and pepper to taste

    Roast the pepper over an open-flame gas burner or under a broiler until the skin is nicely charred all over. Immediately remove from the heat, transfer to a bowl, and cover with plastic wrap, which will steam the pepper and help loosen the skin.

    After 20 minutes or so, use your fingers to gently remove the skin and seeds. Finely dice the pepper, then transfer to a bowl, add the tomatoes, crushed almonds, garlic, parsley, olive oil, vinegar, and sugar. Mix well and season to taste with salt and pepper.

    Pairing: Cabernet Sauvignon

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