Archive of ‘Lunch & Dinner’ category

Zucchini Ribbons with Homemade Pesto

I’ve been back on a keto diet since yesterday because I’ll be honest, losing weight post-pregnancy has been near impossible. I’ve been eating as healthy as ever and the scale just won’t budge. I do have PCOS which can make it incredibly hard (and frustrating) to lose weight. The keto diet is the most commonly recommended diet for women with PCOS and it has worked incredibly well for me in the past so I figured why not try it again!

A keto diet is basically really low carb to put your body in a state of ketosis, where you burn fat for fuel! And let me tell you, the food does NOT suck! Do you like cheese? How about bacon? (seriously bae-con)

Today for lunch, I made zucchini ribbons with a homemade pesto and OMG it was BOMB!!! 

To make the pesto I just put basil, chopped garlic, olive oil, walnuts, and some parmesan in a food processor! I honestly eyeballed the whole thing! It’s really what YOU want! 

I am visiting my parents so I don’t have my spiralizer. Instead, I used a potato peeler and made the zucchini into ribbons (first throwing out the skin). Make sure to stop once you hit the seeds! 

I sauteed the ribbons in a pan with some EVOO and garlic. I finally tossed it in the pesto, topped with some more parmesan (duh) and VOILA!

Seriously so easy yet so so good!! I ended up topping it with shrimp for protein! Ever since I was pregnant, I have a shrimp addiction…it’s weird!

Anyway, you HAVE to try this!! 

I talk a lot about my new keto diet in my Facebook group “PCOS Babes.” It’s 100% free! If you have PCOS too, you should absolutely join! Click here to request to be added!


Fixate Creamy Chicken Salad Recipe

So much amazing stuff has been going on, I don’t even know where to start!!! AHH! I promise I’ll be sharing this Fixate Creamy Chicken Salad Recipe but first I wanted to do a quick life recap!! Ok so firstly, on Monday, the Rachael Ray show came to my apartment to film me for a segment I taped on Tuesday. I’m not sure of the air date yet and I can’t say much else, but holy shit I’m so excited for you guys to see it!!! I was also featured in IDEA Fitness Journal, a magazine that is sent out monthly to health professionals certified through the American Council on Exercise! It’s crazy how when you just freaking GO for it, life responds!! I’m feeling mind BLOWN by the recent happenings in my life!!


Brian and I also started Core De Force this week! The program is the kick ASS program we are using in our Brawler Bootcamp that starts on November 14th!! It is SOOOO good you guys!! Ok, back to the Fixate Creamy Chicken Salad Recipe!!

Fixate Creamy Chicken Salad Recipe

Fixate Creamy Chicken Salad Recipe

Fixate Creamy Chicken Salad Recipe
  1. 3 cups chopped rotisserie chicken breast (boneless/skinless)
  2. 1/2 cup chopped green apple
  3. 1/2 cup seedless red grapes, cut in half
  4. 1/2 cup sliced almonds
  5. 2 green onions, sliced
  6. 2 Tbsp chopped fresh tarragon
  7. 1/4 cup Honey Mustard Dressing (see below)
  8. 8 cups shredded romaine lettuce
Honey Mustard Dressing
  1. ** Serves 8 with 2 Tbsp. per serving
  2. ** 1 Orange Container
  3. 1/2 cup reduced fat plain Greek yogurt
  4. 3 Tbsp. Dijon mustard, gluten-free
  5. 3 Tbsp. raw honey
  6. 3 Tbsp. rice vinegar
  7. 1/4 cup extra-virgin olive oil
  8. Sea Salt to taste (optional)
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl. Mix well, cover and refrigerate for 2 hours.
  2. Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.
Honey Mustard Dressing Directions
  1. Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.
Container Breakdown
  1. 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange
  1. Serving size: 1 1/4 cups
Sami Skow

Seriously so freaking good!! It also tastes amazing in a wrap!!

Crockpot General Tso’s Chicken Recipe

I am ALL about my crockpot. If I knew crockpot recipes were this easy and amazing, I would have been investing in my crockpot LONG ago!! I absolutely love Asian cuisine, I really AM a total foodie! This crockpot General Tso’s Chicken recipe is so good, Brian and I literally made it twice in 24 hours. I love that I can serve these recipes to Brian and fill his belly! He is always on the go as a police officer, so it makes me happy to give him a home cooked meal!! Besides, if you are usually eating on the go, it probably isn’t the healthiest option. I know he gets pizza and breakfast sandwiches…things that aren’t the best for him.

I love him, I want to keep him around!! I honestly didn’t even know you could make something like crockpot General Tso’s Chicken, but I had a blast googling and coming up with ideas! It seems you can make almost ANYTHING in a crockpot!!!

Crockpot General Tso’s Chicken

Crockpot General Tso's Chicken

Crockpot General Tso's Chicken
  1. 3 chicken breasts, cut into bite sized pieces
  2. ¼ cup cornstarch
  3. 2 tablespoons vegetable oil
  4. 1 cup hoisin sauce
  5. 4 tablespoons rice wine vinegar
  6. 4 tablespoons light brown sugar
  7. 2 teaspoons sesame oil
  8. green onions for serving, if desired
  9. sesame seeds for serving, if desired
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
  2. Heat oil in a large skillet or wok.
  3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
  4. Add the chicken to the slow cooker.
  5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
  6. Pour the sauce onto the chicken and stir to coat the chicken.
  7. Cook on low for 2-3 hours.
  8. Serve with green onions and sesame seeds for serving, if desired.
  1. Paleo Hoisin Sauce:
Adapted from Chef Savvy
Adapted from Chef Savvy
Sami Skow

You have to try this recipe! It’s absolutely delicious, and can really be made any way you want! If you want to make it a fully paleo recipe, you absolutely can! And I am ALL about the cauliflower rice! I buy a pre-riced bag from Trader Joe’s and it’s everything!! Absolutely delicious!!! Enjoy!!

Paleo Crockpot Mongolian Beef

Brian and I are starting Core De Force next week and we couldn’t be more excited!! Kickboxing/MMA was the first workout that I really fell in love with so I’m PUMPED for this!! We start it November 1st and our Brawler Bootcamp starts November 14th! I want to start it before our virtual bootcamp starts because I want to be able to give better advice and tips to my amazing group! This is also the first group I’m running WITH Brian which is super exciting!! Leading up to this bootcamp, we have been getting our nutrition in gear! I’ve been trying to make a lot of healthy recipes in our new crockpot!! As a police officer, Brian honestly doesn’t eat the healthiest all of the time, but I’m trying to help! I love that when using my crockpot I can cook in bulk, and I can set it and forget it. Brian LOVED this Paleo Crockpot Mongolian Beef recipe. And it is definitely becoming a staple in our household!!

I’m not paleo but I do try to eat whole natural ingredients as much as possible because of my PCOS. I think that it is really important! In the past I’ve dealt with insulin resistance and I’ve taken all sorts of pills like Metformin, but now I take care of my body naturally and fuel with natural foods, superfoods, etc. That being said, I don’t eat cardboard you guys. I’m not the girl who constantly eat salads (I don’t even really like salads). So I like making the healthier version of the “bad” foods I actually WANT to eat!! Like this Paleo Crockpot Mongolian Beef recipe!! You guys can trust me on this one, it’s bomb!! I served it with cauliflower rice!!

Paleo Crockpot Mongolian Beef

Paleo Crockpot Mongolian Beef

Paleo Crockpot Mongolian Beef
  1. 1 ½ pounds Flank Steak, sliced
  2. 1/4 cups Arrowroot
  3. 2 tablespoons Olive Oil
  4. ½ teaspoons peeled and minced Ginger, Fresh
  5. ¾ cups Bragg's Aminos
  6. ¾ cups Water
  7. ¾ cups Honey
  8. ½ cups grated Carrot
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Coat flank steak pieces in arrowroot powder.
  2. Add remainder of ingredients to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
Sami Skow

Crockpot BBQ Chicken

Ok, I bought a crockpot and I’m freaking OBSESSED you guys!! I am SHOCKED by how many recipes take practically NO time at all and are just delicious!! I made this Crockpot BBQ Chicken for Brian and I and it was BOMB!!

I’ve always loved BBQ, since I was a kid. And to be completely honest, I never thought that I could incorporate it in a healthy lifestyle. THANKFULLY, I was wrong!! I don’t eat perfectly 24/7, it really truly is all about balance! I will say however, when picking BBQ sauces, be careful! There is a difference! Some sauces are loaded with sugar and some are not! I used Stubb’s which I found is lower in sugar than a lot of other brands!! I didn’t want my Crockpot BBQ Chicken to be delicious but super unhealthy! I really try to focus on food that serves my body, with PCOS that’s really important!

I think you guys will really like it!! I definitely live for healthier food that really tastes GOOD.

Crockpot BBQ Chicken

Crockpot BBQ Chicken

Crockpot BBQ Chicken
  1. 3 lbs boneless, skinless chicken breasts
  2. 1 1/2 cups BBQ Sauce (I used Stubb's Original BBQ)
  3. 1 Tbsp olive oil
  4. 1 Tbsp worchestershire sauce
  5. 2 Tbsp brown sugar
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. 1. Stir together all sauce ingredients in a 5-6 qt slow cooker.
  2. 2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6 – 7 hours. Chicken is done when cooked through and easy to shred
  3. 3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce!
Sami Skow

Lasagna Stuffed Spaghetti Squash

The day Brian and I went to the farm to go apple picking, we noticed that they had some fresh veggies so I definitely wanted to utilize that! They had spaghetti squash which I absolutely LOVE! One of my favorite recipes is Lasagna Stuffed Spaghetti Squash. I mean it just sounds bomb right?! Pasta can be really heavy and can definitely pack on calories. Spaghetti Squash is one of my favorite substitutes because it’s lower calorie but it’s also still incredibly filling! I love hearty meals so this lasagna stuffed spaghetti squash recipe is definitely on that I can stand by!!

I think it’s really easy when we switch to a healthy lifestyle to think that we have to go EXTREME. But I’m not about that. I honestly don’t think it works long term. I think incorporating some of the “bad” foods you crave and making the healthier versions of the foods you love is the way to go. I think it helps you feel like you aren’t being deprived of anything, because you really don’t need to be!!

Lasagna Stuffed Spaghetti Squash

Lasagna Stuffed Spaghetti Squash


Lasagna Stuffed Spaghetti Squash
  1. 5 pounds spaghetti squash (2 medium-sized squash)
  2. 1 teaspoon olive oil
  3. 1 yellow onion, diced
  4. 2 to 3 cloves garlic, minced
  5. 1 pound ground beef
  6. 1 1/2 teaspoons salt, divided
  7. 1 (15-ounce) can crushed tomatoes
  8. 2 cups ricotta, whole or 2%
  9. 1/4 cup roughly chopped parsley
  10. 1 cup shredded mozzarella
  11. Chopped basil, to garnish
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. Preheat the oven to 400°F. Cut the squashes in half and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.
  2. While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, 5 to 8 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5 to 20 minutes. Taste the sauce and add more salt if desired.
  3. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt.
  4. Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce.
  5. Bake the shells for 15 minutes at 400°F. Sprinkle the mozzarella over the tops of the squashes and bake for another 15 to 20 minutes, until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a minute or two.)
  6. Sprinkle basil over the tops and serve immediately.
Sami Skow

Almond Flour Crust Pizza

Like most people, I freaking love pizza…no, really. I FREAKING love pizza. When I first started living a healthy lifestyle, I was convinced that the only way to be “healthy” was to eat plain boring lean meat, with plain boring veggies, and the occasional complex carb. As I’ve learned more and evolved, I’ve realized that I can ABSOLUTELY have the foods I love, I just need to make the healthier version! By swapping a regular crust for an almond flour crust, I am able to cut carbs AND give my body a whole ingredient that does more for my body! This almond flour crust pizza is delicious!!


Almond Flour Crust Pizza



  • 2 Cups Almond Meal/Flour
  • 2 Eggs
  • 2 Tbsp extra virgin olive oil
  • 1 Tsp salt
1.    Mix all the ingredients together to form a dough.
2.    Preheat the oven to 350 degrees.
3.    Lightly oil two pieces of parchment paper.
4.    Put the dough between the two pieces of parchment paper and roll it until desired thickness.
5.    Move the pizza and bottom piece of parchment paper to a pizza tray.
6.    Bake for 10-15 minutes – until middle is cooked.
7.    Take out of the oven.  Put all of your desired pizza topping on it.
8.    Put the pizza back in the oven for about 15 minutes – until your toppings are cooked and the cheese is bubbling.
9.    Eat your crispy pizza!

Thai Peanut Chicken Salad



This recipe just looks BOMB!! Making it ASAP!!

Author: Lee Hersh
Serves: 6-8
For the Salad:
  • 4 chicken breasts
  • 1 red pepper, finely diced (~1 cup)
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • ¼ cup green onion, diced
  • ½ cup cilantro, chopped
  • 1 cup peanuts, chopped
For the Sauce:
  • 1 cup nonfat Greek yogurt
  • ½ cup peanut butter, smooth
  • 2 teaspoons freshly ground ginger
  • ¼ cup lime juice
  • 1 tablespoon soy sauce
  • salt, to taste
  1. First, place chicken breast in a crock-pot, cover, and turn the setting to high. Cook for 1.5 hours.
  2. While chicken is cooking, mix the rest of the salad ingredients into a large bowl and set aside.
  3. In a small bowl, mix together the sauce ingredients and set aside
  4. When chicken breast is done cooking, use two forks to shred. Place in a tupperware and let cool. Once cooled, mix with other salad ingredients.
  5. Next, pour sauce mixture onto the chicken salad and mix until evenly combined.
  6. Serve over greens, on top of toast, in a lettuce wrap, etc. The options are endless.


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Toasted Kale Salad Recipe from Fixate

To be honest, I’m actually not a salad lover. I kind of resisted making this Toasted Kale Salad recipe from Fixate because salads really aren’t my thing. I think it was because this salad is a TOASTED Kale Salad that I actually decided to try it. And for real, it was totally delicious!

I’m trying to make sure I am hyper focused on my fitness and nutrition because Brian and I are off to the Bahamas and Jamaica on the Beachbody Success Club cruise in only 25 days!! Beachbody rewards their coaches for changing lives and gives us ways to earn free trips and all other sorts of cool opportunities and gifts!

I definitely used to be the kind of person that had a “winter body.” I wouldn’t care about putting on weight in the winter and then as the countdown for summer began, I’d take it off again. But let’s be real, that roller coaster isn’t healthy. It’s a really cool feeling to find out I’m going on vacation only weeks before and I’m not freaking out. I’m in control of my body. It took me a long time to get to this place but I’m proud of how far I’ve come.

And being the girly girl that I am..vacation immediately meant shopping. Shocker, am I right?! I feel like because I lost so much weight and I’ve reclaimed my life, I lean towards bikinis in terms of swimwear. And no, this isn’t because I have some rockin bod. I think it’s because I was ashamed of my body for so long, that now I love any chance I get to dress up and show it off. Believe me, if I was trying to give the illusion of a perfect body, I’d only wear one pieces because of the crazy amount of stretch marks I have. A few years ago, even typing the words stretch marks into a blog post would have made me want to throw up. But now, I’m proud. This tiger earned her stripes. I swear when I was in Puerto Rico in December, I kind of wanted someone to mention it or point them out (maybe they’d think I had a baby or something), and I’d proudly tell my story. That’s all stretch marks are. They tell your story. We all have them, stop the stretch mark shame!

Anyway, back to shopping (haha). I bought this monokini from Victoria’s Secret.

Monokini from Victoria's Secret

Yes, it is a “one piece” but I think it’s HOT! Although my friends lovingly pointed out the hilarious tan lines I will have. I think if I only wear it one of the days I’ll be ok…right? Check out the back, I’m obsessed!

Monokini from Victoria's Secret Back

I’m also terrified because I have been warned that these bathing suits don’t look great on everyone. So I’ll definitely be posting a picture for some honest opinions on my Instagram and  Facebook. I definitely still struggle with insecurities, I’m only human. Personal development has been helping a lot. I know I’ve posted about it a few times on here, but if you haven’t read You’re a Badass by Jen Sincero, you have to!!

I’m also incredibly excited for the cruise to see my success partner/best friend Sarah. I swear, she and I are the same person. Our brains work the same way (which is a hard feat to accomplish because I’m CRAZY, haha). We both love our systems, organization, planning, etc. It is so important to have positive people in your life that uplift you. I know it might seem painful, but you need to cut ties with the negative Nellie’s in your life. They say you are the average of the five people you spend the most time with, and I absolutely believe that to be true.

Sarah and I

Ahh! So excited!! Ok so back to the recipe…am I the queen of tangents or WHAT!!!?



  • 1 slice low-sodium sprouted whole-grain bread, cut into 1-inch cubes
  • 1 tsp. olive oil
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 (4-oz) raw chicken breast, boneless, skinless, cut into strips
  • 1/4 tsp. ground chili powder
  • 1 bunch kale, torn into large pieces (about 6 oz)
  • 2 Tbsp Lemon Dijon Salad Dressing (see recipe below)
  • 1 tsp. finely chopped lemon peel (for garnish; optional)



  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Combine bread, oil, salt, and pepper in a medium bowl; toss until well blended. Place on prepared baking sheet. Bake for 10 to 12 minutes; or until croutons are toasted and crunchy.
  4. Sprinkle chicken with chili powder. Set aside.
  5. Heat large nonstick skillet over medium-high heat.
  6. Add chicken; cook, stirring frequently for 6 to 8 minutes, or until chicken is no longer pink in the middle, and is blackened on the outside. Remove chicken from pan. Keep warm.
  7. Add kale to skillet; cook, over high heat, for 4 to 5 minutes, turning once, or until kale is crispy and lightly charred.
  8. Evenly divide kale between two serving plates; top with chicken and croutons.
  9. Drizzle evenly with Lemon Dijon Salad Dressing. Evenly top with lemon peel, if desired.

Serves: 2

Container Equivalents (per serving): 2 green, 1/2 red, 1/2 orange, 1/2 tsp


Salad Dressing Ingredients:

  • 1 large egg yolk, pasteurized
  • 1 Tbsp. Dijon Mustard, gluten-free
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 4 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely chopped lemon peel
  • 1/4 cup extra-virgin olive oil



  1. Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender (or food processor); cover. Blend until smooth.
  2. Slowly add oil, blending continuously until well blended.

Serves: 6 (approx 2 Tbsp. each)

Container Equivalents (per serving): 1 orange


Toasted Kale Salad with Lemon Dijon Salad Dressing from Fixate


This meal planning system using the containers works with Cize, the 21 Day Fix, the 21 Day Fix Extreme, and The Master’s Hammer and Chisel! If you want to apply for my monthly challenge groups click here.

I’m really obsessed with this Toasted Kale Salad recipe from Fixate. But all of the recipe in it are great! I definitely recommend it!!



Paleo Crispy Chicken Recipe!

Before I share this paleo crispy chicken recipe I want to squash a myth I hear a lot!! I have noticed that for some reason so many people think that on the 21 Day Fix Meal Plan and The Master’s Hammer and Chisel Plan, you don’t eat enough. It’s crazy to me because I literally can’t finish all of my containers for the day. It feels like SO much food! I literally have challengers coming to me asking if they should lower their calorie bracket just because it seems like so much but NO!! You can eat and be satisfied while still losing weight!!

Breakfast and Personal Development

This morning I had two eggs with mozzarella cheese, as well as oatmeal with protein powder and sunflower seed butter. That’s a lot of food! I always eat the most in the morning!

21 Day Fix Approved Breakfast

I always start my mornings with personal development because working on ourselves is so so important! I resisted it for so long but it truly is a GAME CHANGER. I also get stressed out really easily so I’m trying to try the whole meditation thing. Usually, I can’t get into that kind of stuff and it seems a little hippie dippie to me but I’m trying it. Currently I’m readying 10% Happier, I’m listening to Developing The Leader Within by John C. Maxwell, I’m finishing The Magic of Thinking Big, and I’m starting Awaken The Giant Within. You must be thinking..well damn, that’s A LOT of personal development. YES IT IS!!! I want to accomplish some amazing things in my life and I know that I can only go a far as I can GROW. One of my recent big takeaways is about failure. I finished John C. Maxwell’s book Failing Forward and it had a profound impact on me. He says that you might fail at something, but you are not a failure. He also says:

He who never makes mistakes, never makes anything.

We have to make mistakes and “fail” in order to reach our goals. No one usually nails it right out of the gate. That’s why I also love it when he says:

If at first you DO succeed, try something harder.

So much yes!! I know you might want to resist it with every fiber of your being, but don’t! It really does make a huge difference in your life!

Anyway, in addition to mornings, I also do personal development while I cook and clean. I mean why not?!

I made this Cracklin Chicken Recipe from Nom Nom Paleo for Brian and he really loved it!

Cracklin’ Chicken

Serves 4

Gather these ingredients:

  • 8 bone-in, skin-on chicken thighs (approximately 4 pounds)
  • 1 tablespoon Diamond Crystal kosher salt
  • 2 teaspoons ghee
  • 2 teaspoons seasoning blend of choice (optional)


Grab some chicken thighs and a sharp pair of kitchen shears. Blot the chicken dry with a paper towel. Starting at one end, carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone. If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it. Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking. Turn the chicken skin-side-up, and sprinkle salt on the skin from way up high, like it’s snowing. That way, the skin will be seasoned evenly.

Heat a large cast iron skillet over medium high heat.

Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan. Season the meat side with your favorite seasoning blend. Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed. Cover with a splatter guard or something comparable to avoid getting your stove messy and burning yourself!! Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes.

Repeat the steps above with the four remaining thighs.

When you’re ready to eat, slice them up and dig in!

Crispy Chicken

Do you do personal development?

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