North African Spiced Chicken Paillard with Cumin Lentil Salad
North African spices have influenced cooking in Spain and the south of France for centuries. This quick, flavorful plate combines classical French techniques with the flavors of North Africa.
For the chicken paillard:
2 boneless chicken breasts
1 Tablespoon harissa (or more to taste, depending on the spiciness)
1 Tablespoon butter
A lemon wedge
Salt and pepper
Creating a paillard: Place the chicken breast skin-side down on your cutting board. Make a cut from top to bottom through the middle of the breast, cutting ½ way through the meat. Turning your knife parallel to the cutting board, cut each ½ breast from the middle almost to the edge, so that you can open it like a book. Place the breast between two halves of a freezer bag or other thick plastic, and use a rolling pin or meat mallet to gently flatten the meat. This thin presentation cooks very quickly, and can also be used to roll around a savory filling.
Lightly salt and pepper the meat, and then rub with harissa. Heat the butter until sizzling, and cook the spiced chicken for two minutes on each side. Serve with a handful of baby greens topped with a scoop of cumin lentil salad.
For the lentil salad:
1 cup dried French lentils (de Puy or similar)
½ cup finely chopped red onion
½ cup chopped parsley
Cumin Vinaigrette (recipe below)
Cover the lentils with water in a small pot and bring to a boil. Reduce to simmer and allow the lentils to cook for 20 minutes- check for doneness by biting into one. The lentil should be firm, but cooked through, if not, continue to simmer, checking every few minutes. Discard cooking water and toss with the onion, parsley and vinaigrette while still warm. This salad is good warm, room temperature or cold!
Cumin Vinaigrette
1 clove garlic
1 Tablespoon cumin seeds, toasted and ground
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1 finely chopped shallot
1/3 cup sherry vinegar
2/3 cup extra-virgin olive oil
Combine the ingredients in a small jar and shake well.
North African spices have influenced cooking in Spain and the south of France for centuries. This quick, flavorful plate combines classical French techniques with the flavors of North Africa.
For the chicken paillard:
2 boneless chicken breasts
1 Tablespoon harissa (or more to taste, depending on the spiciness)
1 Tablespoon butter
A lemon wedge
Salt and pepper
Creating a paillard: Place the chicken breast skin-side down on your cutting board. Make a cut from top to bottom through the middle of the breast, cutting ½ way through the meat. Turning your knife parallel to the cutting board, cut each ½ breast from the middle almost to the edge, so that you can open it like a book. Place the breast between two halves of a freezer bag or other thick plastic, and use a rolling pin or meat mallet to gently flatten the meat. This thin presentation cooks very quickly, and can also be used to roll around a savory filling.
Lightly salt and pepper the meat, and then rub with harissa. Heat the butter until sizzling, and cook the spiced chicken for two minutes on each side. Serve with a handful of baby greens topped with a scoop of cumin lentil salad.
For the lentil salad:
1 cup dried French lentils (de Puy or similar)
½ cup finely chopped red onion
½ cup chopped parsley
Cumin Vinaigrette (recipe below)
Cover the lentils with water in a small pot and bring to a boil. Reduce to simmer and allow the lentils to cook for 20 minutes- check for doneness by biting into one. The lentil should be firm, but cooked through, if not, continue to simmer, checking every few minutes. Discard cooking water and toss with the onion, parsley and vinaigrette while still warm. This salad is good warm, room temperature or cold!
Cumin Vinaigrette
1 clove garlic
1 Tablespoon cumin seeds, toasted and ground
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1 finely chopped shallot
1/3 cup sherry vinegar
2/3 cup extra-virgin olive oil
Combine the ingredients in a small jar and shake well.
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