Monday, April 30, 2012

Blackbird Chicken


This one takes a little shuffling, but it's basically a one-dish meal, which is nice for clean-up. Preheat your oven to 350F.

Sprinkle 4 large boneless, skinless chicken thighs with kosher salt and pepper, and coriander and cumin. You'll probably need about a tablespoon each of coriander and cumin.


Get out a large cast-iron skillet and heat over medium heat. Add about a tablespoon of olive oil, and toss in one diced onion. Sweat the onion until it's translucent, then remove it from the skillet and put it in a medium bowl. Add a can of black beans to the bowl and stir the onion and black beans together. You may want to add a pinch of salt.

While the skillet is still hot, put the chicken in and brown it on each side. Remove the skillet from heat. Remove the chicken for a moment and fill the skillet with about 3/4 of a pound of fresh spinach.


Now put the chicken back on top of the spinach. Add the black beans and onions, top with a little more spinach, and top with shredded mozarella.


Put the skillet in the oven for about 20 minutes, until the cheese is melted and bubbly. When you pull it out, put a towel or something around the handle of the skillet to remind you that it's hot. I've learned that the hard way more than once. (I'm a little slow on the uptake.)



Serve garnished with sour cream and cilantro, if you're one of us who doesn't think cilantro is of the devil. Here is the .pdf if you'd like to get your cast iron skillet down and give it a go.

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