KARIKARI CHICKEN THIGHS WITH SUMMER PEACH

Ingredients: 

  • 1 T olive oil

  • 8 bone-in, skin-on chicken thighs

  • salt & freshly ground black pepper (to taste)

  • KariKari (to taste)

  • 1 fresh peach, mango, or nectarine cut into bite-size pieces

  • 4 scallions (green part only) thin cut on bias 

Process: 

  1. Drizzle olive oil into a large, heavy skillet over medium heat

  2. Season the chicken thighs with salt and pepper and add them into the skillet, skin side down

  3. Cook thighs, without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes

  4. If the skin begins to burn before it gets evenly golden brown, reduce the heat to medium-low 

  5. Turn the thighs over and continue cooking until the meat closest to the bone is cooked through (165F on an instant read thermometer). This should take about 15 minutes

  6. Serve the chicken thighs on a platter garnished with peaches, scallions, and some generous scoops of KariKari