This is one of the best ways to utilize a cast iron skillet (although you can use any oven-safe skillet in a pinch). You’ll start by crisping up the chicken thighs using a clever technique: starting in a cold, oil-slicked skillet. Not heating the oil before adding the thighs allows for fewer oil splatters and more even fat rendering. Once the skin is crispy, the eggplant browns in the fat, and a generous amount of garlic and Italian seasoning sets up this dish for success. Tomatoes, chickpeas, and Peppadew peppers follow before the thighs are added back to the skillet and finish cooking in the oven. Simple yet divine.
Recipe by Craig Ruff
Pickled Peppadew peppers add a delightful tang, but if you can’t get your hands on them, use chopped roasted red peppers from a jar instead.
