Moroccan Spiced Chicken

modified slightly from Elly Says Opa

I like these sorts of quick seared chicken dishes for work nights, but I’m still having trouble with the pounding of the chicken – sometimes I pound with the rolling pin and I feel like I’m not getting very far, and I bought a metal meat pounder, but I think it’s too much – shreds the meat, etc. Once I perfect that, these sorts of recipes will be even better, as  paillard cooks in a flash. Any way, this was simple and delicious, even with a few extra minutes of cooking time.We made a box of cous cous with mushrooms, but just because it had to be used up – cous cous is very easy – takes just 5 minutes or so, and can be dressed up with lemon zest and toasted almonds, as the recipe suggests.

1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. black pepper
4 tsp. olive oil
1.5 lbs. chicken breasts sliced or pounded to 1/4″ thickness
salt

in a small bowl, assemble:
1/4 cup freshly squeezed orange juice
1 Tbsp. honey
2 tsp. fresh lemon juice
1 cinnamon stick
1/4 tsp. crushed red pepper
1 Tbsp. unsalted butter

Combine the cumin, paprika, pepper, and oil in a large heavy bottomed pan (I like to sear chicken in my heavy enamel pot) and cook over medium-low until fragrant, about 2 minutes. Transfer to a small bowl, sprinkle chicken with salt, and add the chicken and turn to coat on each side with the mixture. If both pieces don’t fit in the pan to cook at the same time, just put one of the coated pieces aside.

Cook approximately 2 minutes per side or until done on medium heat. Keep warm on a covered plate. (We put them on a tray in a very low heat toaster oven)

To the pan, add the orange juice mixture to the juices and crispy bits in the pan from the cooked chicken. Bring the mixture to a boil and boil for a minute or two, deglazing the pan (careful – it will steam). Remove from heat, and stir in the butter and any accumulated juices from the chicken that’s been waiting. Season with salt if needed and spoon over the chicken.

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