4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1 tablespoon butter
2 cups vertically sliced yellow onion
1/4 teaspoon kosher salt
2 teaspoons honey
Lemon wedges (optional)
How to Make It
Heat a large ovenproof skillet over medium-low heat. Add olive oil to pan; swirl to coat. Add ras el hanout to pan; cook 3 minutes or until toasted, stirring frequently. Combine spice mixture and chicken breast halves in a large zip-top bag; seal and shake well to coat chicken. Marinate chicken at room temperature 10 minutes. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon kosher salt. Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; swirl to coat. Add onion and 1/4 teaspoon kosher salt; sauté 2 minutes or until onion starts to brown. Return chicken to pan; drizzle chicken mixture with honey. Place pan in oven; bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
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Good flavor...chicken was moist and onions were caramelized beautifully. A very rich tasting main that needs bright lemony/citrus sides. I admit I did not use cooking spray but instead a bit of EVOO to sauté the breasts before roasting, so there was a bit more delicious oil than the recipe calls for, but well worth it for the taste.
Made CL's recipe for Ras al Hanout and was rather generous with it. Didn't take the chicken out of the cast iron skillet when I cooked the onions, but other than that followed the recipe. Flavor is quite wonderful. Served with tabbouleh, the CL cauliflower hummus, and asparagus that roasted along with the chicken.
This dish is flavorful, light and a very quick/easy prep. Great for mid-week. I served with Isreali (pearl) couscous and asparagus. I, too, was generous with spice mixture but followed recipe otherwise.
Not bad, pretty flavorful. I overcooked the chicken but that is on me. I think with a little addition this could be really good; like some golden raisins or currants. Maybe even some slivered almonds. Served with roasted garlic couscous. Would definitely double the onions. Will try again with the changes.
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