Moroccan-Spiced Chicken Paillards

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• Sauce

• 1⁄4 cup orange juice
• 1 tablespoon mild honey
• 1 teaspoon fresh lemon juice
• 1 (3 inch) cinnamon sticks
• 1⁄4 teaspoon hot red pepper flakes
• 2 tablespoons unsalted butter

• Paillards

• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika (not hot)
• 1⁄4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 3⁄4 lbs boneless chicken breasts, slices 1/4 inch thick
• 1 1⁄4 teaspoons salt

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.

Reviews

[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!

 

[SugarBritches22]

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)

 

[LMillerRN]

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