|Rich Indian spices give this dish the perfect balance of flavors|
Ingredients (Serves 2):
4 bone-in-skin-on chicken thighs (antibiotic free of course)
1tbs Tandoori Spice (I make a jar of this and keep it in the refrigerator. See recipe here).
1tbs macadamia nut oil
1 package broccoli slaw
juice of 1 lemon
1tbs white wine vinegar
a little water
1/2tsp dry mustard
1/4c sunflower seeds, shelled
1. Preheat oven to 400F. Make a little pouch under the skin of the chicken with your fingers. Rub some of the spice rub underneath the skin of the chicken and a little on the bottom of the chicken thigh as well. Repeat with each chicken thigh. Season the outside of the chicken skin generously with fresh ground salt and pepper.
2. Heat oil in a saute pan on high heat. Add the chicken thighs skin side up and cook until deep brown on on the bottom. Then flip and cook until the chicken skins are also deep brown and look nice and crispy (takes up to 10 minutes per side but keep an eye on them).
3. Once browned, remove the chicken from the saute pan and place it skin side up on a baking sheet. Place in the oven until a meat thermometer inserted into the meaty part of the thigh comes out 180F (mine were large thighs and took about 20 minutes).
4. Meanwhile, pour out the oil left in the chicken pan. Add a touch more macadamia nut oil (if needed) and then the broccoli slaw to the same pan. There should be some dark brown dried chicken pieces and such at the bottom of the pan: don't clean it! That's good and will help flavor the slaw! Add a touch a water and a bit of white wine vinegar and scrape the bottom of the pan with a plastic spatula to help break up the brown bits and incorporate the into the slaw. Add a bit of cumin, turmeric, dry mustard and lemon. Let the slaw cook (stirring occasionally to frequently) until all liquid is gone, the slaw softens, and it begins to turn slightly brown. Stir in the sunflower seeds and add salt if needed.
5. Place half the slaw on your plate. Top with 2 crispy chicken thighs and enjoy!