Dukkah Crusted Chicken Tendersfeatured

Until a few weeks ago, I had never heard of dukkah, and now it seems to be everywhere (I even saw jar of it at Trader Joe’s the other day). Hmm…is this proof that the folks at McCormick really can tell the future of flavor?

You see, I first learned of dukkah (an aromatic Middle Eastern spice and nut blend), when I did this sneak preview of McCormick’s Flavor Forecast 2013. A dukkah spice blend was featured as part of the “Empowered Eating” trend, which is all about not sacrificing flavor for healthfulness.

I was immediately intrigued by the aromatic blend of toasted nuts and seeds. Dukkah is traditionally sprinkled on olive oil-dipped pita bread, but it can also be used as a versatile topping, sprinkled over roasted vegetables, pasta, or even as a crust on fish or meat. And then the light bulb went off.

Hello, Dukkah Crusted Chicken Tenders.

Fried chicken fingers get a healthy and flavorful makeover with this baked version. You still get that chicken strip crispy crunchiness you know and love, but the taste factor is punched up with toasted hazelnuts, sesame, coriander, and cumin.

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