Brick Chicken

Brick Chicken

2 large or 4 small boneless, skinless chicken breasts (1-2 two-sided breasts)

2 teaspoons cumin
1 teaspoon sweet paprika
1 teaspoon cinnamon
2 teaspoons coriander
1 teaspoon cayenne
1 teaspoon kosher salt

Olive oil

Toast spices in a medium saucepan over low heat until fragrant.

Rub the blended spices all over the chicken. Marinate for up to 4 hours or overnight.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium heat.

When hot, add a 2-count of extra virgin olive oil and place the chicken in the pan.

Cover it immediately with a second cast iron pan or more traditional aluminum foil-wrapped brick (we usually cover the bottom of another pot or our teakettle in aluminum foil with water in it, and use that).

Reduce the heat to medium and cook for 5 minutes until chicken is golden brown and has a nice crust.

Remove the top weight and turn the chicken over. Re-cover with the top weight and finish cooking on the stovetop for another 5 minutes. Internal temperature should reach 165 F when cooked through.

Serve with the yogurt sauce of your choice.

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