Pounding the chicken fillets to an even thickness, it ensures it won’t dry out. But do make sure you have a very hot griddled skillet or pan either on your stove or directly on hot charcoals.
Slightly sour and bit spicy at the same time, it’s a meal that you will crave.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Chicken Recipes.
Chicken Paillard Marinated in Spices
Servings: 3 People
Ingredients
- 3 Chicken Fillets , without their skin
- 30 ml EVOO , Extra Virgin Olive Oil
- 30 ml Lemon Juice
- 1 tbsp Mild Curry , powder
- 1 tbsp Turmeric , powder
- 1 tbsp Cumin , ground
- 1 tsp Mild Paprika , not smoked
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Use a flat bowl and add all the ingredients except of the chicken fillets. Mix well and keep aside.
- Run a sharp knife horizontally into each fillets but don’t cut all the way through. You want to double the size of each fillet. Place a sheet of cling film over each fillet and pound to an even thickness of about 6-7mm. Add into the bowl with the marinade and refrigerate for at least an hour or even better, overnight.
- An hour before cooking the fillets remove from the fridge to come to room temperature.
- Place a griddle skillet or a pan over high heat and allow to heat up well. Add a fillet at a time and cook for about 3’ each side. You want to have nice griddle marks on the fillets but not over-cooking them. Serve with plain bulgur that lightly fried scallions have been added.
