I want to share with you my new found love of the dark side ...of meat. aka bringing the chicken thighs back to the table!
I am a believer in balance, based off of your own individual needs.
If you didn't know, dark meat is perfectly juicy on its own! Which means you do not need to add extra fats from oils when cooking (hooray). Because dark meat is higher in saturated fat....don't be afraid... it's important to remember that fat in dark meat is different the fat in other processed foods and oils.
So go ahead and buy your dark meat at the store this week, cook it right and you will/can benefit. Dark meat offers higher nutrient content than white meat, gaining more iron, zinc, vitamins A, K, B6, B12, niacin, folic acid, pantothenic acid and minerals like selenium and phosphorus! Need I say more? Treat yourself and bring the dark meat to the table cause this girl (aka me) will take two thighs tonight!
My no fail recipe below....
What you need:
-Preheat oven to 400 Degrees F.
-Heat oil in skillet until very hot (be carful the oil will start simmer).
-Add lots of salt, pepper & curry powder to both sides of chicken thighs
- Place skin side down in a skillet at high heat for 3 min. Do not move the Chicken once you place it down.
**^(This is essential if you want the skin crispy and believe me you want the crispy skin!)
-Reduce to medium heat & let sit for another for 5 min (skin side down) until the skin starts to naturally lift off pan.
-Reduce to a low heat Then flip (now skin side up)
let sit another 4-5 min.
-Transfer skillet to 400 degree oven for 15-20 min.
**^Time varies on the size of your thigh and how hot your oven gets, use thermometer if you're worried about being fully cooked through.
Serve while Hot!
P.S If reheating this dish use heat under a broiler to achieve the crisp skin again!
To Learn More about the products I used in this recipe, check out the links I have attached above!
-xo Charlotte Faith
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