M: So Drew and I have made these twice and both times we loved them. We took this recipe from one of my favorite books The Frugal Paleo Cookbook (slightly changed it according to what we had). This recipe is for the chicken but we paired with super easy veggie fry and / zoodles. The first time we made these we didn’t have capers but the second time around we made sure to add them to the dish. They are really good! At least the ones we got which were in vinegar. We weren’t very familiar with capers, in fact our first attempt at shopping for them failed. Apparently Vons doesn’t carry them. I still think they are there somewhere. Anyway, here is what you need:
yields: about 4 chicken thighs
1 lb of Chicken Thighs (about 4 pieces)
1 tbsp garlic salt
1/4 tbsp Chili Powder
1/4 tbsp Onion Powder
1/4 tbsp Pepper
So first set the oven to 375 degrees. Then, while it’s heating up combine all your powders in a small container to create your seasoning. Make sure your chicken is dry then season both sides of your chicken. If you would like to use more seasoning now’s the time. Next, heat up an iron skillet and drizzle some oil. I like to use EVOO (Extra Virgin Olive Oil) for this or your favorite oil that won’t smoke too easily. Once your pan is nice and HOT and about ready to smoke up, place the chicken in the skillet. Sear each side for about 3-4 minutes or until you notice it’s golden brown. Try not to flip it before this and make sure your chicken is nicely spaced. Once you have seared both sides, transfer the skillet to your oven which should be at 375 by now. Now the time in the oven depends slightly on the size of your chicken but we left ours for about 30 minutes.
When it’s cooked, bring it out and squeeze a lemon over your chicken and add a spoonful of capers to each. If you have fresh parsley now’s the time to garnish your chicken with it. Then just pair it with your favorite side and enjoy!