A Simple Dinner: MOROCCAN CHICKEN TENDERS WITH RAS EL HANOUT SPICE BLEND INCLUDING CORIANDER – CUMIN – GINGER – NUTMEG – PAPRIKA – CAYENNE – CINNAMON – PEPPER – SALT

Do a light sprinkling of all of these spices, about one-quarter teaspoon, less of nutmeg. . .and enjoy the praise!

–3 chicken tenderloins

–coriander, cumin, ginger, paprika, cayenne, cinnamon, pepper, salt (one-quarter teaspoon each)

–nutmeg (one-eighth teaspoon)

–extra virgin olive oil to taste

–chicken bone broth (one-eighth cup)

1 – Place the chicken tenders in a covered baking dish. Pour in the bone broth. Sprinkle the spices atop the chicken. Then finish with a few drops of extra virgin olive oil.

2 – Serve the chicken hot.

–spice blend inspired by America’s Test Kitchen’s Complete Mediterranean Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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