Moroccan-Spiced Chicken Paillards

Name: Moroccan-Spiced Chicken Paillards
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 794 grams boneless chicken breast slices (1/4 inch thick; see cooks note, below); 1 stick (3-inch) cinnamon; 1 teaspoons ground cumin; 1 Tbsp mild honey; 1 teaspoon fresh lemon juice; 2 Tbsps olive oil; 59 milliliters orange juice; 1 teaspoons paprika (not hot); 0 teaspoons dried hot red pepper flakes; 1 teaspoons salt; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Moroccan-Spiced Chicken Paillards Head to the store and pick up mild honey, chicken breast, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat grill pan over moderate heat until hot.

Equipment you will use

Grill Pan

Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.

Ingredients you will need

Whole Chicken

Butter

Sauce

Equipment you will use

Sauce Pan

Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Paprika

Pepper

Cumin

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a small bowl, reserving skillet for sauce (do not clean).

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Bowl

Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, 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.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Grill Pan

Grill

Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.

Equipment you will use

Grill

Aluminum Foil

Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Sieve

Add any juices from chicken accumulated on platter to sauce and bring to a boil.

Ingredients you will need

Whole Chicken

Sauce

Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.

Ingredients you will need

Whole Chicken

Butter

Sauce

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast