I made this chicken about a week ago and, in a moment of carelessness, I grabbed the handle of the skillet with my bare hand right after it came out of the oven. NOT SMART! After about twenty minutes of my hand under running water, I was starting to see little blisters forming, so I called the nurse hotline and spoke to a nurse who advised me to go to the ER, so we left the chicken in the fridge and headed off to the hospital. Luckily, there was a very short wait and the doctor reassured me that I had mostly superficial burns (used to be called “first degree burns”) and a few small areas of partial thickness burns (formerly “second degree”) and only need to keep the burns clean and dry and apply polysporin several times a day. My hand hurt for a few more days, but it cleared up after about five days.
Anyway, when we home after our ER and pharmacy run, we pulled the chicken out of the fridge and ate it with a carrot and cucumber ribbon salad. Even after the skin was no longer crispy, and the chicken was cold, it was delicious! I had to make it again to taste it hot, as it was meant to be! This is a great recipe for all my paleo, primal and real foodie friends or anyone else who loves delicious chicken 🙂
To accompany the chicken this time, I made the Asian long beans that came in my CSA box this week. I had never had them before, but they are delicious. According to the little handout I got with my CSA box, the long beans can handle the humid Texas summer heat better than green beans.
Here’s the recipe:
Crispy Chicken Thighs (Serves Two)
- 1 tablespoon coconut oil
- sea salt and black pepper to taste
- 4 bone-in, skin-on chicken thighs
- 1/2 small onion, finely diced
- 2 cloves of garlic, minced or grated
- 1/2 teaspoon fresh ginger
- 1 teaspoon white sesame seeds
- 1-2 pinches chili flakes (or more if you are feeling adventurous!!)
- 1/4 cup coconut aminos or soy sauce
- Preheat oven to 425 F.
- Season chicken thighs with salt and pepper on both sides.
- Heat the coconut oil in a large, oven-safe skillet over medium high heat. When the oil is hot, add the chicken into the skillet, skin-side down. Cook for about five minutes or until the skin browns.
- Meanwhile, combine the rest of the ingredients in a bowl and whisk to combine.
- Flip the chicken and pour the whisked ingredients over the hot chicken and into the skillet. Place the skillet in the over for thirty minutes or until the internal temperature reaches 130 F.
- Carefully remove the skillet from the oven using oven mitts. Do not touch any part of the skillet with your bare hands (See above picture for possible ramifications of touching hot stainless steal pans that just came out of a 425 F oven!). Use tongs to remove the chicken from the pan to serve. Serve with a vegetable like buttered Asian long beans (recipe below).
Buttered Asian Long Beans (adapted from the recipe that came with my CSA vegetable delivery from Fruitful Hill Farms)
- 3 cups water
- 1/2 pound Asian long beans, cut into two-inch pieces
- 1 tablespoon (or more!) butter (I used homemade butter from raw, grassfed cream-mmmm!)
- sea salt and pepper to taste
- Heat the water in a steamer. When it is boiling, place the beans in the steamer basket and steam them until they turn a deeper shade of purple.
- Remove the steamer basket (be careful not to burn yourself!), draining the beans. Toss the beans with butter, salt and pepper and serve.