West African Grilled Chicken Thighs 2

Ingredients

• 800 gchicken thighs
• 2 tbspyogurt
• 1 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 800 g of chicken thighs dry with paper towels to remove excess moisture. This will help the skin crisp up nicely. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Sprinkle 1 tsp of paprika over the chicken, rubbing it in gently to ensure the spice adheres well.
2. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat until it shimmers. Place the chicken thighs skin-side down in the pan, being careful not to overcrowd. Allow them to brown undisturbed for about 3-4 minutes, or until the skin is a deep golden brown and releases easily from the pan.
3. Once browned, flip the chicken thighs over and reduce the heat to medium. Add 2 tbsp of yogurt to the pan, stirring it around the chicken to create a creamy base. Allow the chicken to cook for another 5-7 minutes, turning occasionally, until the meat is cooked through and juices run clear when pierced.
4. At this point, check the consistency of the sauce. If it appears too thin, let it simmer for a few more minutes to reduce slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
5. Finish the dish by garnishing with freshly chopped herbs of your choice, such as parsley or cilantro, to add a burst of freshness. Serve the chicken thighs hot, making sure to spoon some of the sauce over each piece for maximum flavor.