Moroccan-Spiced Chicken Paillards |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup orange juice |
1 tablespoon mild honey |
1 teaspoon fresh lemon juice |
1 (3 inch) cinnamon sticks |
1/4 teaspoon hot red pepper flakes |
2 tablespoons unsalted butter |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika (not hot) |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
1 3/4 lbs boneless chicken breasts, slices 1/4 inch thick |
1 1/4 teaspoons salt |
Directions:
1. Cooks' note:.
2. 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.
3. Special equipment:
4. A well-seasoned large (2-burner) ridged grill.
5. Prepare grill pan and start sauce:.
6. Heat grill pan over moderate heat until hot.
7. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
8. Make paillards:.
9. Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
10. Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
11. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
12. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
13. Finish sauce:.
14. 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.
15. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
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