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Chicken Paillard Marinated in Spices

Prep Time20 minutes
Cook Time18 minutes
Course: Main Course
Cuisine: International
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.