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Wrapped Chicken with Ras el Hanout Sauce

Chicken breasts wrapped in prosciutto are seared and baked until juicy, then served with a cream sauce built in the same pan and scented with ras el hanout. It is an easy one-pan dinner that takes about 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan-inspired
Calories: 430
Ingredients Method

Ingredients
  

  • For the Wrapped Chicken
  • 4 boneless skinless chicken breasts (about 6 oz / 170g each), pounded to an even 3/4-inch (2cm) thickness
  • 1 teaspoon ras el hanout
  • 1/4 teaspoon black pepper
  • 8 thin slices prosciutto about 100g
  • 1 tablespoon 15ml olive oil
  • For the Ras el Hanout Sauce
  • 1 tablespoon 14g butter
  • 1 medium shallot about 40g, finely chopped
  • 2 garlic cloves minced
  • 2 teaspoons ras el hanout
  • 1/2 cup 120ml low-sodium chicken stock
  • 1/2 cup 120ml heavy cream
  • 1 teaspoon honey
  • 1 tablespoon 15ml lemon juice
  • 2 tablespoons 8g chopped fresh cilantro or parsley, for serving

Method
 

  1. Heat the oven to 200°C (400°F). Pat the chicken dry. Rub each breast with the 1 teaspoon ras el hanout and the black pepper.
  2. Lay two slices of prosciutto side by side, slightly overlapping, and set a breast across them. Wrap the ham around the chicken so the ends meet underneath. Repeat with the other three.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the breasts seam-side down and sear for 2 to 3 minutes, until the ham is rosy brown and firm enough to hold its shape. Turn and sear the other side for 2 minutes.
  4. Move the skillet to the oven and bake for 15 to 18 minutes, until the center of the thickest breast reads 74°C (165°F) and the prosciutto edges are crisp and deep brown.
  5. Transfer the chicken to a plate and rest it for 5 minutes. Pour off all but about 1 tablespoon of fat from the skillet. The handle will be hot, so use a mitt.
  6. Set the skillet over medium heat and melt the butter. Add the shallot and cook for 2 minutes, until soft and translucent. Add the garlic and the 2 teaspoons ras el hanout and stir for 30 seconds, until fragrant and a shade darker. Do not let it smoke.
  7. Pour in the stock and scrape up the browned bits. Simmer for 3 to 4 minutes, until reduced by about half. Stir in the cream and honey and simmer gently for 3 to 4 minutes, until the sauce coats the back of a spoon and a finger drawn across leaves a clean line.
  8. Take the skillet off the heat and stir in the lemon juice. Taste, and add salt only if needed. Slice the chicken, spoon the sauce over it, and scatter the cilantro on top.