Best 2 Moroccan Spiced Chicken Paillards Recipes
Embark on a culinary journey to the vibrant flavors of Morocco as we explore the secrets behind creating tender, juicy "Moroccan Spiced Chicken Paillards." This tantalizing dish tantalizes the taste buds with a harmonious blend of aromatic spices, savory herbs, and succulent chicken, all brought together in a symphony of flavors. Get ready to explore a recipe that takes you to the heart of Moroccan cuisine, resulting in a dish that will transport your taste buds to a land of culinary wonders.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN-SPICED CHICKEN PAILLARDS
Categories Fruit Juice Chicken Quick & Easy Spice Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Prepare grill pan and start sauce:
- 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.
- 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). 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.
- 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. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
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.
Provided by Nana Lee
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cooks' note:.
- 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.
- Special equipment:
- A well-seasoned large (2-burner) ridged grill.
- Prepare grill pan and start sauce:.
- 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.
- 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).
- 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.
- 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.
- 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.
- Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
Nutrition Facts : Calories 477.7, Fat 31, SaturatedFat 9.9, Cholesterol 142.4, Sodium 853.9, Carbohydrate 6.4, Fiber 0.2, Sugar 5.7, Protein 41.7
Tips
- To ensure evenly cooked chicken, use a meat mallet to pound the chicken breasts to an even thickness of 1/4 inch.
- For the best flavor, use a flavorful cooking oil like olive oil or avocado oil.
- Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will steam instead of sear.
- Cook the chicken over medium heat. If the heat is too high, the chicken will brown too quickly and the inside will be undercooked.
- To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion
Moroccan spiced chicken paillards are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the Moroccan spices give it a unique and exotic taste. Serve the chicken paillards with your favorite sides, such as couscous, roasted vegetables, or a simple green salad.
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