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Moroccan-spiced Chicken Paillards Recipe

Ingredients

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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The Cook

adri San Antonio, TX

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