Pan Seared Chicken Thighs
I prepared these chicken thighs using my special double cast iron technique, which I love because it creates a great crust on any protein I sear in the pans and cooks everything quickly. This is my go-to method for cooking most proteins these days. As soon as I get home from work, I preheat the two cast iron pans in the oven at the highest heat setting. While the pans are heating up, I go about my evening routine, tidying up the kitchen and seasoning the chicken. By the time I'm done, the pans are ready to use.
For this recipe, I added some Indian-style spices to fancy it up, but it could be made simpler with just salt, pepper, and spray oil. Black cumin seeds are my new favorite spice, and I sometimes mix them with cream cheese to make a delicious dip for pork rinds (another fantastic keto snack). I'm always tweaking my double cast iron recipes and would love to hear any suggestions on how to improve the technique or the flavors for this recipe.