The Woolwich Observer

Spiced Citrus Chicken


For the vinaigrett­e:

1/4 extra-virgin olive oil

3 tablespoon­s

minced shallot 1 teaspoons sugar 1 teaspoons grated

For the chicken:

1 1/2 teaspoons table salt

1 1/2 teaspoons ground cumin

3/4 teaspoons ground cinnamon

1/2 teaspoons pepper 1/3 cup all-purpose flour

1 Combine all the vinaigrett­e ingredient­s in bowl; set aside. 2. Combine salt, cumin, cinnamon and pepper in a small bowl. Spread flour in a shallow dish. Place the chicken between two sheets of plastic wrap. Using a meat pounder, gently pound the thick part of the breasts to ؿ؝ؗՈʡ˱ɂʎ ڂͮʎʡɂ˅˱ɟ͝͝ձ 3. Sprinkle the spice mixture all over the chicken. Working with one breast at a time, dredge in flour, shaking off excess, and transfer to a large plate. orange zest

1/2 teaspoons grated lemon zest plus 2 tablespoon­s juice

ۍ 1/4 teaspoons table salt

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2 tablespoon­s extra-virgin olive oil

2 tablespoon­s fresh cilantro leaves 4 Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chicken to the skillet and cook until well browned and registerin­g 160 degrees, about 8 minutes per side. Transfer to a carving board and let rest for 5 minutes. 5 Slice chicken crosswise on bias and transfer to a serving platter. Stir dressing to recombine and spoon over chicken. Sprinkle with cilantro and serve.

Recipe note: Use a rasp-style grater to grate the citrus zest.

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