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Flattened Spiced-herbed Chicken Recipe

Ingredients

How to make it

  • Wash the chicken and pat dry thoroughly. Cut off the tail. Place the chicken breast side up on a large cutting board. Using a sharp knife or kitchen shears, cut down the middle of the breast bone, to separate the breast in half. Make sure the chicken remains in one peace. Now, turn the chicken and press to flatten.
  • Combine the ingredients for the marinade in a mixing bowl and stir to mix.
  • Rub the chicken all over with the marinade. Place it on a flat plate, cover with a foil paper and let sit in the refrigerator for at least 3 hours (the longer the better, you can go as long as overnight).
  • Heat 3 tablespoons of butter over medium heat in a cast-iron pan, wide enough to fit the flattened chicken. Place the chicken in the pan, breast side down. Now, put a weight on top - I usually put a heat-proof plate (invert it) on the chicken to cover it, then I place a pot filled with water on the plate to keep the chicken flat and pressed. You can use whatever heavy weight you think might work in your case.
  • Fry the chicken on one side over medium heat until it is nicely browned, about 15 minutes. Turn to cook the other side, about another 15 minutes. The chicken should be cooked through with no pink juices running on the inside and should be golden and crispy on the outside.
  • Transfer the chicken onto a serving plate. Drizzle with pan juices on top. If desired, sprinkle with fresh chopped cilantro and pomegranate seeds. Nush Olsun!

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The Cook

choclytcandy Dallas, Dallas

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