Moroccan-Spiced Chicken Paillards

Recipe by Nana Lee
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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