Recipe by Eshun Mott, Photo by Maya Visnyei
1 lb. boneless, skinless chicken breast paillard
1/2 tsp salt
2 tbsp canola oil, divided
2 tsp chopped garlic
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 cup orange juice
1 1/2 cups sodium-free chicken broth
1/4 cup raisins
1/4 cup halved, dried apricots
2 tbsp chopped mint
Preheat oven to 200°F. Season chicken with salt.
Heat 1 tbsp oil in a large frying pan on medium-high. Fry chicken for 2 min a side, or until golden and cooked through. Transfer to a plate and put in the oven to keep warm.
Add remaining 1 tbsp oil to pan. Stir in garlic, turmeric, cumin, paprika and cinnamon and sauté 30 sec.
Add orange juice and bring to a boil. Stir for 1 min or until reduced by half.
Add chicken stock, raisins and apricots, and boil for 5 min or until reduced and slightly thickened. Remove from heat, add chicken and toss to coat. Sprinkle with mint. Serve over couscous.
Protein 27g, Carbohydrates 16g, Fat 9g, Fibre 2g, Sodium 379mg.
A paillard is just a thin slice of meat that cooks quickly and evenly. You can find them precut (butterflied will also work), or cut a chicken breast into thin slices, lay between sheets of parchment paper and pound to about ¼-in. thick.