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Recipe for Pushcart chicken

Serves 4

Note that you may need a bit more oil than is called for to help along the second or third batch of chicken.


2tablespoons ground cumin
2tablespoons ground
½teaspoon sweet paprika
¼teaspoon smoked paprika
½teaspoon ground cinnamon
¼teaspoon ground nutmeg
½teaspoon ground allspice
¼teaspoon cayenne pepper
1tablespoon tomato paste
1clove garlic, finely chopped
1tablespoon grated onion
2tablespoons olive oil

1. In a bowl large enough to hold all the chicken, combine the cumin, coriander, sweet and smoked paprika, cinnamon, nutmeg, allspice, cayenne, tomato paste, garlic, onion, and olive oil.

2. Mix well.


pounds boneless, skinless chicken thighs, cut lengthwise into thirds
Juice of 4 limes
1tablespoon kosher salt
1teaspoon sugar
2tablespoons olive oil

1. Add the chicken pieces to the spice paste and stir well to coat. Cover and refrigerate, for at least 1 hour, or for up to 4 hours. About 30 minutes before you are ready to cook, remove the chicken from the refrigerator.


2. In a bowl large enough to hold all the chicken, mix the lime juice, salt, and sugar, stirring well to dissolve the salt and sugar.

3. In a 12-inch cast-iron skillet over medium-high heat, heat the oil. Working in batches, cook the chicken, loosening and turning the pieces as they brown, for 3 to 4 minutes on a side. Transfer the cooked chicken to the lime juice mixture and toss to coat.

4. Let the chicken sit for 5 minutes, stirring occasionally. Remove the chicken from the lime mixture. Adapted from “Family Table”