New York, New York Pushcart Chicken
June 24, 2016
"This chicken dish is inspired from chicken and lamb sold from pushcarts all over New York City where the meat is seasoned with Middle Eastern spice mix and stuffed into warm pitas and served over rice. This particular version is meant for the home and served as a family meal. Just like its street-corner predecessor, this chicken is short on looks but long on flavor. Source: Family Table, Favorite Staff Meals from our Restaurants to your Home""
- FOR THE SPICE PASTE
- Serving Size: 1 (331.9 g)
- Calories 777.6
- Total Fat - 62.1 g
- Saturated Fat - 14.9 g
- Cholesterol - 277.8 mg
- Sodium - 1971.6 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 1.9 g
- Sugars - 1.6 g
- Protein - 47.3 g
- Calcium - 79.4 mg
- Iron - 4.6 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
TO MAKE THE SPICE PASTE
In a large bowl, combine all the spices, the tomato paste, and olive oil, mixing well with a rubber spatula.
Add the chicken pieces to the spice paste and stir well to coat. Refrigerate, covered with plastic wrap, for at least 1 hour, or up to 4 hours.
About 30 minutes before you are ready to cook, remove the chicken from the refrigerator.
Mix the lime juice with the salt and sugar in a large bowl, stirring to dissolve the salt and sugar.
TO COOK THE CHICKEN
In a 12-inch cast-iron skillet, heat the oil over medium-high heat. Working in batches, cook the chicken, loosening and turning the pieces as they brown, 3 - 4 minutes per side.
Transfer the cooked chicken to the lime juice mixture and toss to coat.
Once all the chicken is cooked, let sit for 5 minutes, stirring occasionally, so that the lime juice mingles with the spice coating to make a sauce.
Remove the chicken from the lime juice mixture and serve.
NOTE: The key is to use a heavy cast-iron skillet over high heat. Give the pieces of chicken some breathing room, because if they're crowded, they'll steam instead of browning. Serve like the original, in warm pitas over rice if desired
Tips & Variations
- Heavy cast iron skillet