Braising anything is delicious, but when you braise something and THEN pan-fry it? HEAVEN. This dish is so easy to make and tastes phenomenal every time, so get some ripe avocados for guac and get cooking!
Adapted from this recipe
Yield 6-8 servings
3 lb boneless, skinless chicken thighs
1 1/2 teaspoons of salt
A good crack of black pepper
1 tablespoon + 1 teaspoon of dried oregano
2 teaspoons of thyme
1 1/2 tablespoons of cumin
2 bay leaves
2 teaspoons of garlic powder
1 medium onion, sliced thinly
The juice of 1 large lemon
6 juniper berries (optional but recommended)
3-4 tablespoons of olive oil or coconut oil
Romaine lettuce, guacamole, salsa, and roasted vegetables, for serving
In a slow cooker, combine the chicken with all of the remaining ingredients with the exception of the cooking oil and the accompaniments. Cover tightly with the lid and let cook on low for 8 hours.
Remove the chicken from the accumulated liquid (you can let this sit in the fridge overnight and use it for stock) and pat it dry with paper towels.
Heat 1 tablespoon of the olive oil or coconut oil in a large non-stick skillet over medium heat. When hot, add 1/4 of the chicken pieces, breaking them up slightly with a pair of tongs. Let cook until golden brown on the bottom side, about 3 to 4 minutes, then flip and cook for another few minutes.
Remove to a plate, cover with foil, and repeat with the remaining chicken, adding more 1 tablespoon of oil for each batch to keep the chicken crispy.
Serve on a big plate with raw and roasted vegetables, guacamole, salsa, and a squeeze of lime juice. Slow-cooked black beans would also be delicious here. 🙂