### Dukkah Crusted Chicken Tenders with Lemon Saffron Aioli: A Flavorful Recipe
#### Introduction to the Dish:
Dukkah crusted chicken tenders paired with a zesty lemon saffron aioli create a delicious and aromatic meal that will impress your guests or satisfy your craving for something special. This recipe combines traditional Middle Eastern flavors with a modern twist, perfect for any occasion.
#### Ingredients:
- **Chicken Tenders:**
- Boneless, skinless chicken breast strips
- Salt and pepper to taste
- **Dukkah Crust:**
- 1/4 cup sesame seeds
- 1/4 cup crushed walnuts or almonds
- 2 tbsp pomegranate seeds (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried sumac
- **Aioli Base:**
- 1/4 cup mayonnaise
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 1 small clove garlic, minced
- Salt and pepper to taste
- **Saffron Infusion:**
- 5 threads saffron
- 1 tablespoon hot water
- 1/4 cup olive oil
#### Instructions:
##### Step 1: Prepare the Chicken Tenders
1. **Cut the chicken breast strips:** Cut boneless, skinless chicken breasts into thin strips.
2. **Marinate briefly (optional):** For added flavor, marinate the chicken in a mix of olive oil, lemon juice, salt, and pepper for about 30 minutes.
##### Step 2: Make the Dukkah Crust
1. **Toast the seeds and nuts:** In a small pan over medium heat, toast sesame seeds, walnuts (or almonds), pomegranate seeds (optional), cumin, coriander, and sumac until they start to turn golden brown.
2. **Coarse grind:** Once toasted, transfer to a mortar and pestle or use a food processor to coarsely grind into a crumbly mixture.
##### Step 3: Prepare the Aioli
1. **Combine ingredients in a bowl:** Whisk together mayonnaise, lemon zest, lemon juice, minced garlic, salt, and pepper.
2. **Infuse with saffron:** Soak saffron threads in hot water for about 5 minutes until they release their color and aroma. Strain the liquid into the aioli mixture and gently stir to combine.
##### Step 4: Coating and Frying
1. **Coat chicken strips:** Lightly coat each chicken tender with a layer of dukkah, pressing it firmly to adhere.
2. **Fry in hot oil:** Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken strips and fry for about 4-5 minutes on each side or until golden brown and cooked through.
3. **Drain and serve:** Remove from the pan using a slotted spoon, drain on paper towels.
##### Step 5: Served with Lemon Saffron Aioli
1. **Serve hot:** Place the fried chicken tenders on a platter and drizzle generously with the lemon saffron aioli.
2. **Garnish (optional):** Sprinkle with additional dukkah or chopped herbs for extra flavor.
#### Tips:
- For an added touch, serve with a side of roasted vegetables or a simple green salad.
- Adjust seasoning levels to your taste preferences, as dukkah can be quite pungent and flavorful.
This Dukkah Crusted Chicken Tenders with Lemon Saffron Aioli recipe is not only delicious but also visually appealing. The combination of Middle Eastern spices in the dukkah crust paired with a zesty lemon saffron aioli ensures a unique and memorable dining experience. Enjoy!