Moroccan-Spiced Chicken Paillards

READY IN: 50mins
Recipe by Nana Lee

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.

Top Review by La Dilettante

My husband loved this. Paired with Pulau Nepalese Basmati Rice (recipe #248955, 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!

Ingredients Nutrition

Directions

  1. Cooks' note:.
  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. Special equipment:
  4. A well-seasoned large (2-burner) ridged grill.
  5. Prepare grill pan and start sauce:.
  6. Heat grill pan over moderate heat until hot.
  7. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
  8. Make paillards:.
  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. 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. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
  12. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
  13. Finish sauce:.
  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. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

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