MOROCCAN-SPICED CHICKEN PAILLARDS

Moroccan-Spiced Chicken Paillards image

Yield Makes 4 servings

Number Of Ingredients 16

For sauce
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
For paillards
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
1/4 teaspoon black pepper
2 tablespoons olive oil
1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
1 1/4 teaspoons salt
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

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.