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    You are in: Home / Recipes / Moroccan-Spiced Chicken Paillards Recipe
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    Moroccan-Spiced Chicken Paillards

    Moroccan-Spiced Chicken Paillards. Photo by SugarBritches22

    1/1 Photo of Moroccan-Spiced Chicken Paillards

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Nana Lee's Note:

    Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Paillards

    Directions:

    1. 1
      Cooks' note:.
    2. 2
      Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
    3. 3
      Special equipment:
    4. 4
      A well-seasoned large (2-burner) ridged grill.
    5. 5
      Prepare grill pan and start sauce:.
    6. 6
      Heat grill pan over moderate heat until hot.
    7. 7
      Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
    8. 8
      Make paillards:.
    9. 9
      Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
    10. 10
      Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
    11. 11
      Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
    12. 12
      Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
    13. 13
      Finish sauce:.
    14. 14
      Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
    15. 15
      Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

    Ratings & Reviews:

    • on January 07, 2012

      55

      My husband loved this. Paired with Pulau Nepalese Basmati Rice (Pulau Nepalese Basmati Rice Dish, from Kitchen Mama of 3) this would be a dinner-party offering fit for royal guests! I increased the sauce amount, and thickened it a bit as suggested by another reviewer, and put it on seitan for my vegetarian serving. Thanks, Nana Lee!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009

      55

      Whatever you do, DON'T double this recipe...TRIPLE IT! It really is that good. I did double the recipe, and I'm so glad I did. My family loved it, as did I. I served this with rice and California Mixed Vegetables #228334. The only change I will make next time is to maybe thicken the sauce so it clings better to the chicken, and leave in the pepper flakes for a little more spice because I love spicy food. Even my husband said this chicken should be a regualar on the dinner table. Thanks again Nana for posting a great recipe. (I'm sure my picture doesn't do it justice, but this dish really is THAT good)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2006

      55

      Awesome great flavor, used those fancy cut thin chicken breast. Cooked extremely fast served with fattoush, hummous and kibbee. What a great addition to our meal. Lisa

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan-Spiced Chicken Paillards

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.7
     
    Calories from Fat 279
    58%
    Total Fat 31.0 g
    47%
    Saturated Fat 9.8 g
    49%
    Cholesterol 142.3 mg
    47%
    Sodium 853.8 mg
    35%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 5.7 g
    22%
    Protein 41.7 g
    83%

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