This is so good, it became an instant family favorite.
You will need:
4 boneless, skinless chicken thighs or breasts
3 Tbsp. S&S Organic Chili Sunflower Oil
2 tsp. S&S North African Blend
1/2 tsp. Coarse Kosher Salt
1 Tbsp. S&S Maple Balsamic Vinegar
Lay out the chicken pieces on a cutting board. Sprinkle 1/2 of the North African Blend on the side of the chicken facing up. Sprinkle 1/2 of the Salt on the chicken as well. In a skillet (cast iron is preferred), heat the Chili Oil over medium high heat. Place the chicken pieces in the Chili Oil (which should just barely cover the bottom of the skillet), seasoned side down. Season the side of the chicken now facing up in the pan with the North African Blend and the Kosher Salt. Cover and cook for 5 minutes or until the underside of the chicken is browned. Turn the chicken pieces. Allow to cook on the second side for 3 to 4 minutes. Pour the Maple Balsamic over each piece of chicken. Allow to cook for another 10 minutes. Remove from heat and serve with a bit of the pan juices. Enjoy!