Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
We’re putting a sophisticated spin on classic chicken fingers by coating these tenders in a smooth tempura batter seasoned with herby za’atar—a traditional Middle Eastern blend of spices that features thyme, oregano, sumac, and more. A side of bright, creamy lemon labneh makes for the ideal dipper for the tenders, plus our simple sides of roasted sweet potatoes and crisp cucumbers.
Get PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the sweet potatoes roast, quarter the cucumbers lengthwise, then halve crosswise. In a medium bowl, combine the vinegar and sugar; whisk until the sugar has dissolved. Add the cucumber pieces; season with salt and pepper and toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the labneh and lemon purée; season with salt and pepper.
While the cucumbers marinate, in a medium bowl, whisk together the tempura mix, all but a pinch of the za’atar, and 1/4 cup of cold water. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the batter; stir to thoroughly coat.
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated chicken in an even layer (letting the excess batter drip off). Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and the remaining za’atar. Serve the cooked chicken with the roasted sweet potatoes and marinated cucumbers. Serve the lemon labneh on the side. Enjoy!
Tips from Home Chefs