Seared Chicken Thighs with Butterball Potatoes, Broccoli Florets, and Tikka Masala
- 4 ea Chicken Thighs
- 1 ea Broccoli, cut in florets
- 2# Butterball or Fingerling Potatoes
- 3 TB White Wine
- 1 Cup The Saucery’s Tikka Masala
- ¼ Cup of Vegetable or Chicken Stock
- .5 White Onion, Juilenned (thinly sliced)
- 4 ea cloves of garlic peeled and minced
- 1 TB Ground Cumin
What you will need
- Small Pot
- Non Stick or Cast Iron Pan
- Cooking Oil: Avocado Oil, Olive Oil, Coconut Oil
- In a small pot, start your potatoes in cold water and bring to a boil, cook until tender, strain and set aside to cool.
- Generously season your thighs with salt, pepper, and ground cumin.
- Turn your non stick or cast iron pan on high heat, add enough oil to cover the bottom of the pan. If the oil shimmers, you’re ready to make love
- Add your thighs skin side first to the pan, leaving a half inch of space between each thigh. Don’t crowd the pan, this will prevent you from getting nice, even, brown crust.
- Let the food talk to you, once your thighs are G.B.D. Golden Brown Delicious, turn over for and repeat. The searing allows all the juices to stay inside the meat, thank yourself later.
- Remove from pan. Add your sliced onions and saute until translucent, add garlic and saute from 15 seconds
- Remove from heat and deglaze with white wine, turn heat back on, scraping the bottom of the pan. This step is important; the bottom of the pan is where the flavors