Marockansk-Kryddad Kyckling Paillards

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

These Moroccan-spiced chicken paillards offer a sophisticated balance of warm spices and zesty citrus, making them a standout choice for a healthy midweek meal. This diabetes-friendly dish uses thinly sliced chicken breasts to ensure the meat stays tender and cooks in minutes, while the aromatic rub of cumin and paprika provides a deep savoury profile without the need for heavy sauces. The addition of a light orange and honey glaze adds a delicate sweetness that perfectly complements the mild heat of the red pepper flakes.

Great for those seeking a protein-rich, low-carbohydrate dinner, this recipe is as practical as it is delicious. By using a ridged grill pan, you achieve attractive char marks and a smoky depth of flavour that mimics an outdoor barbecue. Serve these succulent chicken slices alongside a fresh seasonal salad or a portion of light herbed quinoa for a balanced, heart-healthy plate that the whole family will enjoy.

Ingredients for Moroccan-Spiced Chicken Paillards

60ml orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 teskedar torkade heta röda chiliflingor
2 matskedar osaltat smör
1/2 teskedar malen kummin
1/2 teaspoons paprika (not hot)
1/4 teskedar svartpeppar
2 matskedar olivolja
800g boneless chicken breast slices (1/4 inch thick
)
1 1/4 teskedar salt
a well-seasoned large (2-burner) ridged grill pan

How to make Moroccan-Spiced Chicken Paillards

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.

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.

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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.