Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are very thick, butterfly or gently pound to an even thickness of about 1/2 inch.

Make marinade

In a medium bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoons minced garlic, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until blended.

Add the chicken to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes before cooking.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Heat until the butter is melted and the fat shimmers but is not smoking.

Sear chicken

Remove chicken from the marinade (let excess drip off) and place in the hot pan in a single layer. Cook without moving for 4–5 minutes until a deep golden-brown crust forms. Flip and brown the other side 3–4 minutes.

Finish cooking

Pour in 1/4 cup chicken broth (or water) and immediately reduce heat to medium-low. Cover the pan and simmer for 4–6 minutes, or until the internal temperature reaches 165°F (74°C). Uncover and cook an additional 1–2 minutes to tighten the sauce if needed.

Remove chicken to a cutting board or serving platter and let rest 5 minutes. Stir any pan juices and spoon over the chicken.

Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges to squeeze over the top.