Moroccan-Spiced Chicken Paillards

Time

Prep 25 min · Cook 25 min · 50 min total

Difficulty

medium

1. 1

   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.

2. 2

   Special equipment:. A well-seasoned large (2-burner) ridged grill. Prepare grill pan and start sauce:.

3. 3

   Heat grill pan over moderate heat until hot. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.

   2 min
4. 4

   Make paillards:. 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).

   2 min
5. 5

   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.

6. 6

   Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.

7. 7

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

8. 8

   Finish sauce:. 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.

9. 9

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

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.