Moroccan-Spiced Chicken Paillards Recipe

Name: Moroccan-Spiced Chicken Paillards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup orange juice; 1 tablespoon mild honey; 1 teaspoon fresh lemon juice; 1 (3-inch) cinnamon stick; 1/4 teaspoon dried 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 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below); 1 1/4 teaspoons salt; a well-seasoned large (2-burner) ridged grill pan

Servings: persons

1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teaspoon dried 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 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
1 1/4 teaspoons salt
a well-seasoned large (2-burner) ridged grill pan

1
Heat grill pan over moderate heat until hot.
2
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
3
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). 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. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
4
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.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup orange juice, 1 tablespoon mild honey, 1 teaspoon fresh lemon juice, 1 (3-inch) cinnamon stick, and more.

Yes, Moroccan-Spiced Chicken Paillards falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Chicken Paillards

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