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.
Difficulty: Easy
Cook Time: min


  • 1 pound ground chicken (or turkey)
  • 1/2 cup matzo meal
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh cilantro, basil, or parsley, plus additional for garnish
  • 1 fat garlic clove, minced
  • 1/2 teaspoon kosher salt, plus additional
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • Pinch Aleppo pepper or cayenne
  • 1 tablespoon extra-virgin olive oil
  • 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

    Recipe Summary

    Main Ingredients: ground chicken, matzo, scallions

    Course: Snack, Lunch

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