Chicken Under a Brick

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.

Preparing Time: -
Total Time: -
Served Person: Makes 2 servings

Chicken Bake SautÃ© Low Fat Self

1 tsp nutmeg
2 tbsp cinnamon
1/2 tsp ground cloves
lemon wedges (optional)
vegetable-oil cooking spray

Preparation Preheat oven to 400Â°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 sautÃ© 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. 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

Chicken Under a Brick

Ingredients

Nutrition facts