New York, New York Pushcart Chicken
Created by ForeverMama on June 24, 2016
- Servings: 5
- Prep Time: 20m
- Cook Time: 20m
- Recipe #24158
Ingredients
- FOR THE SPICE PASTE
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon tomato paste
- 2 tablespoons olive oil
- 2 1/2 pounds boneless skinless chicken thighs (cut lengthwise into thirds
- 1/3 cup fresh lime juice
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
How to Make
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TO MAKE THE SPICE PASTE
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Step 1: In a large bowl, combine all the spices, the tomato paste, and olive oil, mixing well with a rubber spatula.
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Step 2: 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.
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Step 3: About 30 minutes before you are ready to cook, remove the chicken from the refrigerator.
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Step 4: Mix the lime juice with the salt and sugar in a large bowl, stirring to dissolve the salt and sugar.
How to Make
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TO COOK THE CHICKEN
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Step 5: 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.
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Step 6: Transfer the cooked chicken to the lime juice mixture and toss to coat.
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Step 7: 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.
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Step 8: Remove the chicken from the lime juice mixture and serve.
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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