Moroccan-Spiced Chicken Paillards
Tender chicken breast paillards seasoned with aromatic Moroccan spices and served with a citrusy honey-butter sauce infused with cinnamon and chili flakes. This flavorful dish combines sweet, spicy, and savory elements for a delicious Mediterranean-inspired meal.
Ingredients
- •¼ cup orange juice
- •1 tablespoon mild honey
- •1 teaspoon fresh lemon juice
- •1 piece cinnamon stick
- •¼ teaspoon dried hot red pepper flakes
- •2 tablespoons unsalted butter
- •½ teaspoon ground cumin
- •½ teaspoon paprika
- •¼ teaspoon black pepper
- •2 tablespoons olive oil
- •1¾ pound boneless chicken breast
- •1 piece grill pan
Cooking Instructions
- 1.
Heat grill pan over moderate heat until hot.
5 min
- 2.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
2 min
- 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.
15 min
- 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.
5 min
