Ingredients Jump to Instructions ↓

  1. 4 chicken thighs

  2. 1 onion, sliced

  3. 1 red, yellow or orange pepper, sliced

  4. 1 tbsp. curry powder

  5. 1 tbsp. parsley, chopped

  6. 1 tbsp. extra virgin olive oil Unrefined sea salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. Heat the olive oil in a heavy skillet over medium-high heat.

  3. Pat the chicken thighs dry with a paper towel and season with salt and pepper. Saut the chicken skin side down in the hot skillet for 3-4 minutes until it browns and the skin is crispy.

  4. Flip the chicken and cook on the other side for another 3-4 minutes.

  5. Transfer chicken to a baking sheet or sizzle pan and bake in preheated oven for another 5 minutes, or until cooked through.

  6. In the same skillet, add the onion and peppers and saut until tender, about 3-4 minutes.

  7. Add the curry powder and parsley, stirring together with the onion and pepper off the heat.

  8. Remove the chicken from the oven and let it rest on a wire cooling rack for 3-4 minutes.

  9. To serve, place the vegetables on a plate and top with the chicken. If desired, serve with a dome of cooked brown rice.<


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