Moroccan Spiced Chicken

Diva Entertains Moroccan Spiced Chicken

This has fast become a favorite of ours.  Not only because of the exceptional taste, but also because this dish comes together fast.  Really Fast.  Perfect  for a weeknight; impressive enough to serve to company.  I’d recommend doubling the sauce and serving the chicken with rice, making sure to drizzle some of that extra sauce on the rice.

The recipe came from a Gourmet magazine and was entitled “Moroccan-Spiced Chicken Paillard”.  Paillard is a French term that means pounded thin and quickly cooked.  Which is the key to success with this dish.  Do both (pound thin, cook quickly over med-high heat) and you’ll have succulent, tender piece of chicken every time.

 

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