Recipe

Moroccan-spiced Chicken Paillards Recipe

	Adri / All my dishes 2 years, 7 months ago The spicy paste rub combined with the tangy, sweet sauce results in an interesting and delicious combination of flavors. Thin-cut chicken breasts cook fast enough for a weeknight meal Prep:30m Cook:5m Servings:4	Adri
	chicken fast moroccan citrus quick

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Ingredients

FOR SAUCE

1/4 c orange juice

1 T mild honey

1 tsp lemon juice

1 (3") cinnamon stick

1/4 tsp red pepper flakes

2 T unsalted butter

FOR PAILLARDS

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp black pepper

2 T olive oil

1 3/4 boneless, skinless chicken breast (sliced & pounded to 1/4" thickness)

1 1/4 tsp salt

Directions

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). Remove from heat

Cook cumin, paprika, and pepper in oil in a small skillet over medium low heat, stirring, until fragrant. Remove from heat. Reserve skillet for sauce.

Brush spice paste on 1 side of each paillard, then sprinkle with salt. Arrange two paillards in grill pan, oiled sides down, and brush tops with spice paste and sprinkle with salt.

Grill two minutes, then turn over and grill until just cooked through, about 3 minutes. Transfer to a platter and cover with foil. Grill remaining paillards in same manner.

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.

[Recipe from Gourmet magazine]

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