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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A New York City chef adds some punch to poultry with a spice mix and...a brick? Pazo restaurant's Patricia Yeo is hip to the Tuscan tradition of cooking chicken under a brick. Weighing down the meat keeps its surface in contact with the pan, making a crispy outside with little fat. She also coats it with a North African spice combo called ras el hanout. The result? A funky, multicultural and healthy way to goose up your chicken. Ingredients:
1/4 cup crushed bay leaf |
1/4 cup freshly ground black pepper (or to taste) |
1/4 cup thyme |
2 tbsp cinnamon |
1 tsp nutmeg |
1/2 tsp ground cloves |
vegetable-oil cooking spray |
2 whole boneless chicken breasts, skin on, split into 2 pieces each |
lemon wedges (optional) |
Directions:
1. Preheat oven to 400°F. In a bowl, mix all spice mixture ingredients. Dust chicken with spice mix (store extra in a glass jar); sprinkle with salt and pepper. Coat a cast-iron frying pan or ovenproof sauté pan with cooking spray. Heat pan over medium-high heat 1 minute. Place chicken skin side down in the pan. Rest a heavy weight such as a foil-wrapped brick on top. (Or use another heavy ovenproof skillet or pan to keep skin of chicken in contact with the hot pan.) Lower heat; cook 6 minutes. Put the pan, weight and all, in the oven and cook 8 minutes more. Serve with lemon wedges, if desired, and asparagus or a seasonal green.
2. Nutritional analysis per serving: 217 calories, 9 g fat (2 g saturated fat), 0 g carbohydrates, 34 g protein, 0 g fiber Nutritional analysis provided by Self
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