5 chicken thighs, boneless skinless
1 cup of grape tomatoes, rinsed
Kosher salt to taste
In a cast iron skillet, heat the Roasted Chili Extra Virgin Olive Oil over medium heat. Liberally sprinkle the Bloody Good spice on both sides of the chicken. Place the chicken in the cast iron skillet and add the tomatoes on top, cover. Brown on the first side, then turn the chicken, brown on the second side. Cook a total of about 12 minutes or until done inside. Remove from heat and serve. This creates its own sauce.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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