Moroccan-Spiced Chicken Paillards

Ingredients

Sauce

• 1/4 cup orange juice
• 1 tablespoon mild honey
• 1 teaspoon fresh lemon juice
• 1 (3 inch)  cinnamon sticks
• 1/4 teaspoon hot red pepper flakes
• 2 tablespoons unsalted butter

Paillards

• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika (not hot)
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 3/4 lbs boneless chicken breasts, slices 1/4 inch thick
• 1 1/4 teaspoons salt

Directions

1. 1

   Cooks' note:.

2. 2

   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.

3. 3

   Special equipment:

4. 4

   A well-seasoned large (2-burner) ridged grill.

5. 5

   Prepare grill pan and start sauce:.

6. 6

   Heat grill pan over moderate heat until hot.

7. 7

   Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.

8. 8

   Make paillards:.

9. 9

   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).

10. 10

    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.

11. 11

    Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.

12. 12

    Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.

13. 13

    Finish sauce:.

14. 14

    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.

15. 15

    Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.