Place chicken, skin sides down, between 2 sheets of plastic wrap, and flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with Berbere Spice Blend and desired amount of salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken, skin sides down, and top each with an aluminum foil-wrapped brick. Cook 5 minutes or until skin is very crispy and chicken is almost done. Remove bricks, flip chicken, and cook 1 minute or until chicken is done. Transfer to a serving dish, and let stand 5 minutes.
Chicken Under a Brick Salad: Prepare recipe as directed. Toss 6 cups (10 oz.) mixed baby greens with Basic Vinaigrette. Slice chicken, and place over salad. Serves 4.
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