Moroccan-spiced Chicken Paillards
From adri 16 years agoIngredients
- FOR SAUCE shopping list
- 1/4 c orange juice shopping list
- 1 T mild honey shopping list
- 1 tsp lemon juice shopping list
- 1 (3") cinnamon stick shopping list
- 1/4 tsp red pepper flakes shopping list
- 2 T unsalted butter shopping list
- FOR PAILLARDS shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp paprika shopping list
- 1/4 tsp black pepper shopping list
- 2 T olive oil shopping list
- 1 3/4 boneless, skinless chicken breast (sliced & pounded to 1/4" thickness) shopping list
- 1 1/4 tsp salt shopping list
How to make it
- 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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