Moroccan-spiced Roast Chicken. This was delish!
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Yum!! Thank you! And here's a Moroccan Spiced Chicken Paillards (cutlets) that are DELISH
Easy
Moroccan-Spiced Chicken Paillards
For Sauce:
¼ cup orange juice
1 T. honey
1 tsp. fresh lemon juice
1/2 tsp. cinnamon
¼ tsp. dried hot red pepper flakes
2 T. unsalted butter
For Paillards:
¼ cup flour
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. fresh ground pepper
¾ tsp. salt
2 T. olive oil (more if needed)
4 boneless chicken breasts, bounded thin, each breast cut in half (so 8 pieces), patted dry
Start Sauce:
Add all sauce ingredients except butter in sauce pan, simmer for 2 minutes, stirring. Set aside.
For Chicken:
Add cumin, paprika, salt, and pepper to flour, mix well. Dredge each piece of chicken in flour mixture, shaking off excess.
Spray skillet with non-stick cooking spray. Add olive oil, heat to med-high. Add four of the chicken pieces. Cook until nicely browned on each side – just a few minutes. Remove chicken to plate, cover with foil. Repeat with remaining chicken pieces, remove to plate.
Add sauce to skillet, deglazing skillet. Add butter, stir to mix in. On thickened (about 1 minute) – return chicken to skillet, turning once in sauce. Serve.
Recommendation: Double the sauce!
Adapted from Gourmet, February 2006
EasyMoroccan-Spiced Chicken Paillards
For Sauce:
¼ cup orange juice
1 T. honey
1 tsp. fresh lemon juice
1/2 tsp. cinnamon
¼ tsp. dried hot red pepper flakes
2 T. unsalted butter
For Paillards:
¼ cup flour
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. fresh ground pepper
¾ tsp. salt
2 T. olive oil (more if needed)
4 boneless chicken breasts, bounded thin, each breast cut in half (so 8 pieces), patted dry
Start Sauce:
Add all sauce ingredients except butter in sauce pan, simmer for 2 minutes, stirring. Set aside.
For Chicken:
Add cumin, paprika, salt, and pepper to flour, mix well. Dredge each piece of chicken in flour mixture, shaking off excess.
Spray skillet with non-stick cooking spray. Add olive oil, heat to med-high. Add four of the chicken pieces. Cook until nicely browned on each side – just a few minutes. Remove chicken to plate, cover with foil. Repeat with remaining chicken pieces, remove to plate.
Add sauce to skillet, deglazing skillet. Add butter, stir to mix in. On thickened (about 1 minute) – return chicken to skillet, turning once in sauce. Serve.
Recommendation: Double the sauce!
Adapted from Gourmet, February 2006