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 CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
MOROCCAN-SPICED CHICKEN
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
- Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.
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
MOROCCAN-SPICED CHICKEN SLIDERS
Steps:
- In a small bowl, stir together 2/3 cup yogurt, mustard and zests. Refrigerate until serving., In a large bowl, combine remaining 2 tablespoons yogurt, mint, garlic, ras el hanout, pepper, cumin and salt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 1/2-in.-thick patties; press small indention in middle of each patty. , In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.
Nutrition Facts : Calories 173 calories, Fat 9g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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