So what had happened was…I over ordered chicken in the Instacart. So I’ll be getting creative with some chicken recipes over the next week. Tonight I adapted this recipe by @rebeccafett.author author of It Starts with the Egg to create this spiced chicken skillet.
2 T avocado oil
6 boneless skinless chicken thighs
1 can white beans
2 small onions, thin sliced
2 zucchini, cut lengthwise and chopped into 1/2 circles about 1/4 inch thick
8 garlic cloves, thin sliced
2 t cumin
2 t paprika
1 t turmeric
1/2 t cinnamon
1/2 t ginger
1/8 t cayenne
1 lemon, zested and juiced
1/2 C chicken bone broth
2 T parsley
2-3 T hot sauce (I use garlic chili sauce)
Preheat oven to 375. Rinse chicken in cold water and pat dry. Add oil to a large cast iron skillet and heat on medium/high heat until hot but not smoking. Add chicken skin side down (even though there’s no skin!) and sear for 5 minutes or until browned. Flip chicken over and remove skillet from heat.
Add remaining ingredients except lemon juice and parsley. Stir to combine.
Cook in oven approximately 20 minutes or until chicken is cooked through. Stir halfway through cooking and spoon liquid over chicken.
Remove from oven and stir in lemon juice. Top with parsley.
📝 This would be even better with skin on bone in thighs and could also be made with chicken breasts – just adjust the cooking time or use a thermometer to make sure chicken is cooked through.
Husband review: Reminded him of deployment 🤷🏻♀️
…for what it’s worth, I thought it was legit 👌🏼 💯