Spicy Chicken Thighs and Schmaltz Potatoes



Here we are at day 4 of Recipe Week, I'm so glad that so many of you want to try them out! Today I want to tell you that schmaltz potatoes are my new favorite thing. "What the hell is schmaltz?!" is probably what you're thinking. It sounds pretty rancid, but it's goddamn scrumptious. I got some of this recipe from the Nom Nom Paleo folks (but took a few different directions based on ingredients and tools I had available). I admit that I do not like chicken thighs, I hate dark meat. But I find myself thinking about this meal and how delicious it was. And I will for sure be making it again and will be eating dark meat again.

Oh yea, and schmaltz is a fancy word for rendered chicken fat.




What you need:
cast iron pan
chicken thighs
fingerling potatoes
grass fed butter
spinach
fresh garlic
salt/pepper
paprika
garlic powder
ground red pepper
red pepper flakes


I've made chicken thighs like this a few times before since the boyfriend loves it. But I had never done potatoes like this. And I've made a gazillion potatoes a million different ways. Thanks to the NNP folks, I will forever be making potatoes this way. Nom.


What you do:

  • Preheat the oven to 475F
  • In a small bowl mix all the seasonings of your choice. You should know by now that I don't measure, I eyeball to my liking. My mix was mostly garlic powder, paprika and black pepper. I used a little bit of the ground red pepper and a very small amount (think 1/8 tsp) of the red pepper flakes. [Add more if you like it spicaaayyy!] Make enough mixture to sprinkle on all the chicken thighs. 
  • Rinse the chicken and pat dry with a paper towel. To get a really crispy skin, make sure to pat them dry.
  • Sprinkle your seasonings all over the skin of the thighs
  • Melt a few tablespoons of butter in the cast iron pan on the stove.
  • When the pan is hot, put all the thighs on the yummy melty butter skin down. They'll be there for a good 10 minutes. Getting the skin all cripsy. 
  • While the chicken is chillin, cut your potatoes. I skinned them and cut them very thin. Their recipe says to steam them but I couldn't/didn't so I cut them thin instead, so they would cook fast. 
  • Chop up a bunch of fresh garlic.
  • Check that the chicken is as crispy as you want it and flip it over to cook on the other side. Cook for 5-10 minutes.
  • When the chicken is almost cooked through, move to a baking sheet and toss in the oven. 
  • Now you'll see what's left in the cast iron pan... SCHMALTZ! Dump the sliced potatoes in the schmaltz, stir and cook until soft all the way through. This will be about 10 minutes. 

  • While the potatoes are schmaltzing and the chickens are finishing up, melt some butter into a pan and throw the chopped garlic in. 
  • When the butter is all melted and garlicky, throw in a bunch of spinach. Mix around and cover on low, stir occasionally. Spinach cooks so fast, this will be done in just a few minutes. 
  • Check on your chicken and potatoes. Also check the temp inside the chicken, it should never be under 165F. We don't want salmonella up in here. Make sure it's cooked through!


Dump everything onto a plate, take a picture, take it a few more times to make sure it's perfect, put it on instagram and then.... EAT!





Sorry if this is wordy or a mess, I should have did this last night and scheduled it like I always do but I didn't cuz I was lazy and now I'm up way way way too early on my day off just to write and post this. And I really wanna go back to sleep but I think I should just get up and start my day since I have a lot of work to do to make UNICORN POOP for my boss' birthday tomorrow. K bye.



2 comments :

  1. this sounds right up my alley!!! I never thought I liked dark meat chicken then I met my boyfriend who loves it now I eat it all the time yum!

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  2. I'm not even eating chicken right now...but I want to go cook this this weekend!!!

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