Careme

Instructions

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1. 1.

   Pat 1 1/2 pounds chicken thighs dry. Season all over with 2 1/4 teaspoons Morton kosher salt and let stand for 15 minutes while preparing the remaining ingredients.

2. 2.

   Make the salt-free blackening blend by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon dried thyme
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon ground cayenne pepper
   • 1/2 teaspoon ground black pepper

   Rub the blend evenly over the salted chicken.

3. 3.

   Prepare the maque choux vegetables: cut the kernels from 2 ears sweet corn, dice 1/2 green bell pepper, dice 1/2 pound Roma tomatoes, mince 1 garlic clove, and thinly slice 4 green onions, keeping the green onion tops separate.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large heavy skillet over medium-high heat. Add the chicken skin-side down and cook without moving until deeply browned, 6 to 8 minutes. Turn, reduce the heat to medium-low, cover, and cook for 12 to 16 minutes, until the thickest thigh reaches 175°F.

5. 5.

   Transfer the chicken to a plate and rest for 5 minutes. Carefully wipe out the skillet, leaving the browned surface seasoning behind.

6. 6.

   Melt 1 tablespoon unsalted butter in the skillet over medium-high heat. Add the prepared bell pepper and the white and pale-green onion slices; cook for 3 minutes. Add the prepared garlic and cook for 30 seconds.

7. 7.

   Add the prepared corn, prepared tomatoes, and 2 tablespoons water. Cook, stirring occasionally, until the corn is crisp-tender and the tomato juices glaze the vegetables, 4 to 5 minutes. Remove from the heat and stir in 1 teaspoon apple cider vinegar and the prepared green onion tops.

8. 8.

   Spoon the corn maque choux onto two plates, set the rested blackened chicken thighs alongside, and drizzle over any chicken resting juices.

Want more detail? See the temperature guide.