CHICKEN THIGHS AND CREAMY PEASSS

Put chicken thighs into a bowl and season generously with your choice of spices (garlic powder, chili powder, cumin, paprika, coriander, onion powder, and salt suggested). Place in the fridge for a couple of hours ideally, or sear right away. In a hot skillet with oil, place chicken thighs. Don’t touch them for 4 minutes to sear and crisp, then flip and do the same thing on the other side. Once chicken has reached 165 degrees internal temp, remove from skillet and set on a cutting board to rest. In the same skillet, add a little bit more oil if needed and turn down your heat to low/medium. Add in 1 sliced shallot and peas and saute for 2-3 minutes. Add in minced garlic and saute for 1 minute, stirring consistently to avoid garlic burning. Add in broth and a pinch of salt. Let simmer for 5 minutes until broth has reduced, then add in 2 tbsp of marscapone cheese. Stir around until it has broken down completely and is mixed well. Remove from heat, add in a squeeze of lemon juice, red chili flakes, and fresh dill. Taste and add additional flavors to your liking (more garlic, salt, heat, or lemon usually). Serve over rice (if desired) in a bowl and top with your peas and then sliced chicken thigh. Sprinkle flaky sea salt, lemon zest, red chili flakes, and freshly grated parmesan. Enjoy!