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.
