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Moroccan Spiced Chicken Paillards

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.

complex12 ingredients18 preparation steps
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Ingredients

  • orange juice
  • honey
  • fresh lemon juice
  • cinnamon sticks
  • hot red pepper flakes
  • unsalted butter
  • ground cumin
  • paprika
  • black pepper
  • olive oil
  • boneless chicken breasts
  • salt

Preparation

  1. 1cooks'
  2. 2some sliced chicken breasts may not be of an even thickness
  3. 3if 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
  4. 4special equipment:
  5. 5a well-seasoned large ridged grill
  6. 6prepare grill pan and start sauce:
  7. 7heat grill pan over moderate heat until hot
  8. 8meanwhile , simmer all sauce ingredients except butter in a 1-quart saucepan , uncovered , stirring occasionally , 2 minutes
  9. 9set aside while cooking chicken
  10. 10make paillards:
  11. 11cook cumin , paprika , and pepper in oil in a small skillet over moderately low heat , stirring , until fragrant , about 2 minutes
  12. 12transfer to a small bowl , reserving skillet for sauce
  13. 13brush some spiced oil on 1 side of each paillard , then sprinkle with some salt
  14. 14arrange 2 paillards on grill , oiled sides down , and brush tops with some of spiced oil , then sprinkle with some salt
  15. 15grill 2 minutes , then turn over and grill until just cooked through , about 3 minutes more
  16. 16transfer to a platter and cover with foil
  17. 17grill remaining paillards in same manner , transferring to platter
  18. 18finish sauce: