Middle Eastern Chicken Sauté 2

Ingredients

• 700 gchicken thighs
• 1onion
• 2peppers
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Start by patting the 700 g chicken thighs dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down in the pan. Brown the chicken on both sides until the skin is golden and crisp, about 5-7 minutes per side, ensuring the chicken is not overcrowded in the pan.
2. While the chicken is browning, peel and thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers. Cook them over medium heat, stirring occasionally, until they become tender and the onions are translucent, absorbing the chicken's flavors left in the pan.
3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. Lower the heat to medium-low and cover the skillet. Allow the chicken to cook through, ensuring it reaches an internal temperature of 75°C (165°F), and the juices run clear when pierced.
4. If the mixture appears too liquidy, remove the lid and increase the heat slightly to reduce the sauce. Stir occasionally to prevent sticking and to allow the flavors to concentrate. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
5. Once the sauce has thickened to your liking and the chicken is cooked through, finish the dish by scattering freshly chopped herbs, such as parsley or cilantro, over the top. Serve the Middle Eastern Chicken Sauté hot, directly from the skillet, encouraging everyone to share and enjoy the communal meal.