Yield: 4 servings
INGREDIENTS:
3 pounds bone-in, skin-on chicken thighs (about 6-8 thighs)
1 1/2 teaspoons salt
1 teaspoon ghee (or coconut oil)
freshly ground black pepper
3 peaches (about 3/4 – 1 pound)
1 teaspoon ground chipotle
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lime juice
small handful cilantro, minced, plus additional for garnish
DIRECTIONS:
- Melt the ghee in a large skillet over medium heat.
- Sprinkle half the salt on the skin side of the chicken and add to the pan, skin side down.
- Once in the pan, sprinkle the exposed side with the remaining salt, and some freshly ground black pepper.
- Allow to cook for 10 minutes without moving. Rotate the pan if need be, but it’s important to let the fat render from the chicken skin; it will stick if you move it too soon.
- After 10 minutes, check the skin and rotate as needed. (If it’s still sticking, let it be for a few minutes longer)
- Cook for another 10-12 minutes, again moving as little as possible, or until the skin is evenly deep golden brown and crispy.
- Once crispy, flip the chicken and cook for another 10-12 minutes, or until cooked through.
- Remove to a plate.
- Drain all but about 1 tablespoon of the fat from the pan and return the pan to the heat.
- While the chicken is cooking, dice the peaches into 1/2 inch chunks and toss with the chipotle, cumin and coriander.
- After removing the chicken, add the peaches to the pan and sauté for 3 minutes or until soft, but not mushy.
- Stir in the lime juice and cilantro.
- Serve the chicken over the peaches, garnished with additional cilantro.