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The Unmanly Chef

Pan Seared Chicken Thigh

Recipe: Pan Seared Chicken Thigh
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Ingredients Method

Ingredients
  

  • 4 Bone-in Skin-on Chicken Thighs
  • 4 Bone-in Skin-on Chicken Thighs
  • 1 Tsp. Cumin
  • 1 Tsp. Cumin
  • 1 Tsp. Smoked Paprika
  • 1 Tsp. Smoked Paprika
  • 1 Tsp. Coarse Salt

Method
 

  1. Rub the chicken thighs with the other 3 ingredients. Then place the chicken thighs skin side down onto a skillet. Rather than the skillet being hot, let it actually be cool, start a medium low heat. (If you want to cook this faster you can start with a hotter pan).
  2. The low heat on the pan will allow you to render the fat out of the chicken skin and will allow you to not have to use any additional fat in the preparation.
  3. Cook it skin side down until it's golden brown, a good bit of fat should have rendered out by the time you're done. Flip and quickly brown the other side of the thigh.
  4. Once it's cooked, you can top it with some fresh lemon if you'd like.
  5. Enjoy!