Charred Chicken and Vegetable Medley

I wanted to highlight a new recipe that I have been experimenting with over the summer, as I believe that it is one of my most versatile recipes to date. This Charred Chicken and Vegetable Medley is an easy, impressive dinner that you can serve to anyone, and I guarantee they will enjoy it. First, I want to highlight why I love this recipe so much. There is something so satisfying about the texture that this method of cooking chicken provides. By searing the chicken for an extended period on one side, a unique flavor and charred texture are created that you would similarly find if you were to grill chicken, but with the added advantage of absorbing all the flavor that sits in the pan. This, coupled with a specific marinade, creates a melt-in-your-mouth sensation - provided you don’t overcook it, which is the kiss of death for this recipe. I have enjoyed tinkering with this recipe, and the marinade is what I want to spotlight next. The most important ingredient in this marinade is fennel seeds. I encourage you to toast the fennel seeds and then crush them before cooking, but it is not required. You also need mustard powder, ground coriander, paprika, salt & pepper, freshly minced garlic, olive oil, and lemon juice. I knew that I wanted to utilize all of these ingredients; I just had to get the measurements right. The chicken is not the only highlight of this recipe, as the vegetable medley can be customized to your desire. You can have a medley of freshly chopped veggies, you can have a variety of roasted veggies, or you can have a mix of both! No matter what options you choose to serve it with, the chicken will complement them, I can promise you that. This is one of my favorite dishes to date, not only for the unique experience you get with the chicken itself, but with the countless combinations you can try with it. It keeps cooking exciting, which I believe is the most important part. I hope you enjoy this one!

Ingredients:

• 6 boneless skinless chicken thighs

• 1 teaspoon fennel seeds (optional: toast and crush before preparation)

• 1 tsp mustard powder

• 1 tsp ground coriander

• 1/2 tsp paprika

• 2 garlic cloves, minced

• 1 lemon, juiced and zested

• 2 tbsp olive oil

• Salt & pepper

Instructions:

1. To a mixing bowl, add 1 tbsp olive oil, lemon juice & zest, garlic, fennel seeds, mustard powder, ground coriander, paprika, salt & pepper, and chicken. Rub thoroughly, and let marinate in the fridge for at least 30 minutes (The longer the better).

2. Heat your pan to medium-high heat and add your remaining tbsp of olive oil. Once hot, add your chicken thighs skin-side down, and cook untouched for 8 minutes. Ensure there is adequate room for each thigh, or they will steam and fail to create a charred texture. Flip, and cook the chicken for another 4-5 minutes. Remove the chicken from the pan and let it rest for 5 minutes.

3. Serve the chicken with your desired vegetables. This could be roasted vegetables, fresh vegetables, steamed vegetables, or a mix of all three! Enjoy!