Oven-Fried Berbere Chicken with Spinach, Dates & Almond Salad

Uploaded By: agsheeran

Tags: marley, dinner, chicken

We’ve taken crispy chicken to a whole new level with the addition of Berbere spice: an Ethiopian blend of chiles, fenugreek, paprika, cardamom, coriander, and ginger. Mayonnaise is the secret ingredient for a crunchy breadcrumb topping and it doubles as a creamy addition to the salad dressing. Our favorite part? Pieces of soft dates in the spinach salad for pockets of caramel sweetness.

Serves: 2

Cook Time: 25 minutes

Ingredients:

1 lemon
2 oz of mayonnaise
¼ oz of berbere spice blend
12 oz of boneless, skinless chicken breasts
1 oz of panko
2 oz of medjool dates
1 oz of salted almonds
3 oz of baby spinach
olive oil

Instructions:

Preheat oven to 450°F with a rack in the top position. Finely grate all of the lemon zest, then squeeze all of the lemon juice into a small bowl, keeping zest and juice separate. Lightly oil a rimmed baking sheet.
In a small bowl, combine mayonnaise, lemon zest, 1 teaspoon berbere spice blend, and ¼ teaspoon each of salt and pepper. Transfer half of the spiced mayonnaise to a large bowl. Pat chicken dry, then pound to ¼-inch thickness. Spread remaining spiced mayonnaise from small bowl over top one side of chicken.
Heat panko and 1 tablespoon oil in a small skillet over medium-high, stirring until golden, about 2 minutes. Transfer to a plate, then season with salt. Press spiced side of chicken into toasted panko until well coated. Transfer chicken to prepared baking sheet, panko side up. Roast on top oven rack until chicken is cooked through, about 8 minutes.
Meanwhile, pit and thinly slice dates. Coarsely chop almonds.
To large bowl with remaining spiced mayonnaise, add 1½ tablespoons each of lemon juice and oil, whisking to combine; season to taste with salt and pepper. Add spinach, dates, and almonds, tossing well to combine.
Transfer chicken to a cutting board and slice into strips. Serve chicken with salad alongside. Enjoy!

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