Perfect Pan-roasted Chicken Thighs

Ingredients

• 6 pcs Frozen or Fresh Tilapia Fillets or Red Snapper, Sea Bass, halibut, etc.
• (washed and dried)
• 1/2 teas
• 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
• Kosher salt and freshly ground black pepper.
• 2 tablespoons vegetable oil
• 11/2 teaspoons of Deanz Mediterranean Spice Blend
• oon salt
• 1 Tablespoon of minced garlic 1Tablespoon of minced ginger
• 2 tablespoons finely minced cilantro
• 2 tablespoons of Deanz Indian Fish Masala
• 4 lemons
• Zest of 2 lemons
• ½ cup plain yogurt
• 6 tablespoons of good quality neutral oil
• 1 large daikon grated, and water squeezed out
• ¼ teaspoon of Ajwain (Carom Seeds)
• ¼ to ½ teaspoon Deanz Plain Sea Salt

Directions

• Rub Deanz Mediterranean Spice Blend all over the chicken and let it sit for at least 10 minutes.
• Preheat oven to 475°F.
• Season chicken with salt and pepper. Heat oil in a 12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.
• Nestle chicken in a skillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook for 13 more minutes.
• Flip chicken continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
• Transfer to a plate.
• Let rest for at least 5 minutes before serving.