Dahlia's Fragrant Chicken Fingers
Feed the Grown-Ups and the Children
The N.Y. Times food columnist prepares a meal from her new cookbook.
From the kitchen of Melissa Clark
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2 Comments
Servings:4-6
Difficulty: Easy
Cook Time: min
Ingredients
Cooking Directions
Preheat the oven to 375°F. In a large bowl, combine the chicken, matzo, scallions, cilantro (or basil or parsley), garlic, salt, cumin, allspice, cinnamon, black pepper, and Aleppo or cayenne.
Put half the oil into a rimmed baking sheet. Using your hands, form the chicken mixture into 3/4-inch fingers and rest each one on the baking sheet. When all the fingers are formed, brush them in the remaining oil.
Bake the fingers until just cooked through, 5 to 10 minutes (check them carefully; the baking time will vary a lot depending upon how thick they are). Garnish with additional herbs, if desired.
* From "In the Kitchen With a Good Appetite" by Melissa Clark.
Serves 4 adults or 8 children
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