Sophisticated enough for a dinner party, yet quick enough I made it on the fly last night. There is nothing not-to-love about this crispy thigh recipe, so get your skillets out (or buy one at Macy’s!)
The cast-iron skillet is a must have in your kitchen. It conducts heat beautifully, withstands high temperatures, works on a stovetop and in the oven, and lasts for decades.
Not just that, but cooking in a skillet fortifies your food with iron – not bad if you’re iron deficient! Plus, it’s a no-brainer alternative to non-stick pans, which can cause liver damage and certain types of cancer due to the chemical coatings they contain.
I use my skillet to make pancakes, eggs, and this week, my deliciously quick chicken thigh recipe.
Ingredients (1 serving)
2 organic chicken thighs – skin on
1 tbsp butter or olive/coconut oil
Salt & Pepper
2 garlic cloves
Handful of coriander leaves (chopped)
1 lemon – sliced
8-10 broccoli florets (more, if you’re hungry)
- Preheat oven to 475 degrees (gas mark 8 if you’re in the U.K.)
- Heat butter/oil in a cast-iron skillet over high heat until hot but not smoking
- Grate the garlic cloves and add to the skillet
- Boil the carrots (chopped) and broccoli together, for 12 minutes
- Season chicken thighs with salt, pepper and cumin. Place them in the skillet, skin side down. Add sliced lemon
- Cook for twelve minutes, placing a lid over the skillet if you have one: this traps heat for even better cooking
- After six minutes of cooking the chicken, drain your boiled vegetables and add them to the skillet. Now sprinkle cinnamon and the chopped coriander leaves over everything
- After 12 minutes, transfer skillet to the oven and cook for 13 minutes
- Take out, flip the chicken; and return it to the oven cooking until skin crisps and meat is cooked through, (5 minutes)
- Transfer to a plate, and let the chicken fat do the talkin. Your taste buds can thank me later
As alway, pushing for health.