Berbere Bang Bang Crab & Shrimp Quesadillas
These quesadillas take a familiar cheesy favorite and give it a seafood-forward Afrofusion twist. They're packed with sweet lump crab, whole seasoned shrimp, melted Monterey Jack and Colby cheese, fresh red chili, and a creamy homemade Bang Bang sauce layered with fragrant berbere.
Quesadillas are one of those wonderfully adaptable foods that can take on almost any flavor profile, and this version is a great example. The combination of seafood and cheese might not be the first pairing that comes to mind for everyone, but here it absolutely works. The mild, creamy cheese provides the perfect backdrop for sweet crab and juicy shrimp, while berbere brings warmth, chile heat, and aromatic depth.
Berbere is one of the spices I reach for again and again, especially when I'm cooking seafood. I love the way its combination of chile and warm spices works with the natural sweetness of shrimp and crab. I've used it in recipes like my Blackened Salmon with Berbere Cream Sauce, and here I've taken it in a completely different direction by building it into both the seafood seasoning and the Bang Bang sauce. The result is a quesadilla that's creamy, spicy, savory, slightly sweet, and packed with flavor. The Berbere Bang Bang sauce is the signature element, adding a creamy, sweet-and-tangy finish with enough berbere to make its presence known without overwhelming the seafood.
This is also the kind of recipe I love for summer: quick enough for a weeknight lunch or dinner, fun enough for a casual gathering, and indulgent enough to feel like something you'd order at a restaurant. The seafood comes together quickly, while the quesadillas get golden and crisp in a skillet. For the cheese, I use Monterey Jack because it melts beautifully, with Colby adding a little more flavor. I intentionally use a generous amount for that dramatic cheese pull, but you can absolutely adjust the amount to your preference—the seafood is the star, after all.
There are a few tricks that make a big difference.
Don't overcook the shrimp; they only need a few minutes in a hot skillet and should be removed as soon as they're opaque and cooked through. The lump crab is already cooked, so you're simply warming it with garlic, butter, seasoning, lime, and scallions. Cooking it too long can dry it out and take away its delicate texture. I also recommend having all of your fillings ready before you start cooking the tortillas. Once the quesadilla is golden and the cheese has melted, fill it while it's still hot. As it cools, the melted cheese can seal the edges together, making the quesadilla difficult to open and fill neatly.
I like to finish these with fresh scallions, chili, and sauce on the side for dipping. Since the quesadillas are rich and cheesy, something fresh and acidic makes the perfect accompaniment. Try serving them with a simple lime-dressed green salad, cucumber and tomato salad, crunchy cabbage slaw, avocado and citrus salad, or even fresh fruit with lime and chili. I would skip the fries here—the quesadilla is already doing plenty of heavy lifting.
Berbere Bang Bang Crab & Shrimp Quesadillas
Golden 10-inch quesadillas filled with whole seasoned shrimp, tender lump crab, Monterey Jack and Colby cheese, and fresh red chili, finished with a creamy, sweet-and-spicy Berbere Bang Bang sauce. Berbere is used throughout the recipe to give the seafood and sauce a warm, aromatic chile flavor.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon hot sauce
- 2 teaspoons berbere seasoning
- ¼ teaspoon garlic powder
- Pinch of salt
- ½ lb whole shrimp, peeled and deveined
- 1 teaspoon neutral oil
- ½ teaspoon berbere seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fresh lime juice
- 8 oz lump crab meat, well drained
- 1 teaspoon neutral oil (to coat when seasoning)
- ½ teaspoon Old Bay seasoning
- 1 tablespoon thinly sliced green onion
- 1 teaspoon butter (for warming)
- 1 small garlic clove, finely minced
- 1 teaspoon fresh lime juice
- 2 large 10-inch flour tortillas
- 1½ cups shredded Monterey Jack and Colby cheese, combined
- ½–1 fresh red chili, thinly sliced into rings
- 1 tablespoon thinly sliced green onion, reserved for garnish
- Ghee or neutral oil, for cooking
Instructions
- Make the Berbere Bang Bang Sauce: Whisk together the mayonnaise, sweet chili sauce, honey, lime juice, hot sauce, berbere seasoning, garlic powder, and salt. Cover and refrigerate while preparing the rest of the recipe.
- Season the shrimp: Pat the shrimp very dry and keep them whole. Toss with a little oil, then season with the berbere, garlic powder, onion powder, chili powder, salt, and black pepper. Set aside for a few minutes while preparing the crab.
- Prepare the crab: Drain the crab and gently check for any shell pieces, keeping the lumps as intact as possible. In a bowl, season the crab with a little oil, Old Bay seasoning, and sliced green onion.
- Cook the shrimp: Heat 1 teaspoon ghee or neutral oil in a skillet over medium-high heat. Add the whole shrimp in a single layer and cook for approximately 1½–2 minutes per side, depending on size, until opaque and just cooked through (145°F). Turn off the heat and add 1 teaspoon lime juice. Remove the shrimp from the skillet immediately and set aside. Do not overcook.
- Warm the crab: Reduce the skillet to medium-low heat. Add the butter and minced garlic and cook for approximately 30 seconds. Add the seasoned lump crab and gently warm for 1–2 minutes. The crab is already cooked, so you're simply warming it and allowing the seasonings to coat it. Turn off the heat, add 1 teaspoon lime juice, and set aside.
- Cook the first quesadilla: Heat a nonstick skillet over medium-low to medium heat and lightly coat with ghee or neutral oil. Place one 10-inch tortilla in the skillet.
- Spread approximately ¾ cup of the cheese mixture over one half of the tortilla, using more or less depending on your preference. Add several thin rings of red chili as the cheese melts. Once the tortilla begins to brown and the cheese is melting, fold the tortilla over.
- Cook for 2–3 minutes, until lightly golden underneath and the cheese is beginning to melt. Carefully flip and cook another 2–3 minutes, until golden. Remove from the skillet and place on a cutting board.
- Fill while hot: This step is important! Carefully open the folded quesadilla while it is still hot, before the melted cheese has cooled and sealed the edges together. Add half of the crab, half of the shrimp, and some of the remaining green onion. Gently close the quesadilla.
- Cut the quesadilla into 3 wedges. Repeat the process with the second tortilla.
- Finish and serve: Garnish with the remaining sliced green onion and a few thin rings of fresh red chili. Serve immediately with Berbere Bang Bang sauce for dipping.
Notes
- Use a flavorful berbere blend. Berbere is essential to this recipe and is used in the shrimp, crab, and Bang Bang sauce. Different blends vary in heat and intensity, so adjust to your preference.
- Don't overcook the seafood. Cook the shrimp just until opaque and cooked through, and gently warm the already-cooked crab so it stays tender.
- Fill the quesadilla while it's hot. Have the seafood ready before cooking the tortillas, then fill each quesadilla immediately after cooking. Once the melted cheese cools, it can seal the tortilla shut and make it difficult to open neatly.
- Adjust the cheese to your preference. The recipe uses a generous ¾ cup per 10-inch tortilla for a dramatic cheese pull, but you can use less if you prefer a lighter quesadilla. Serve with a fresh salad or slaw to balance the richness.
Nutrition Facts
Calories
550Fat (grams)
38 gSat. Fat (grams)
13 gCarbs (grams)
35 gFiber (grams)
2 gSugar (grams)
8 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mum's Chicken Cacciatore
Hunter's style chicken cacciatore, my mum's Sunday version with bell peppers and tomatoes, and what it taught me about Rome before I'd ever been there.
Cacciatore means "hunter's style" in Italian — a rustic, slow-cooked braise that has fed Italian families for generations. The classic version varies by region: in Rome it's white wine and rosemary, in the north you'll find olives and capers, and in the south tomatoes take center stage. It's the kind of dish that belongs to whoever is making it, which is probably why it traveled so well.
I grew up eating my mum's version on Sunday evenings, occasionally and always memorably. Bell peppers, tomatoes, juicy cuts of bone-in chicken, a rich deeply spiced sauce served over rice. It was bold and comforting and unlike anything else she made. Looking back, I realize she was introducing me to global flavors before I had any language for it. I just knew it tasted different in the best way.
Years later I ate cacciatore stuffed inside a trapizzino in Rome, the iconic Roman street food that folds thick crispy triangular bread around slow-cooked fillings. The Roman version was white wine, rosemary, no tomato. I came home thinking about it and immediately called my mom. Her version is nothing like what I ate in Rome, and that's exactly the point. Some dishes don't need to be reinvented. They just need to be made.
Mom's Chicken Cacciatore
Bone-in chicken thighs braised in a spiced tomato and bell pepper sauce with mushrooms, capers, and a splash of red wine. My mom's version of cacciatore — bold, simple, and served over rice.
Ingredients
- 4 large bone-in, skin-on chicken thighs
- 1 teaspoon chicken spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced into half moons
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1 cup button mushrooms, sliced
- 1 can (14 ounces) diced tomatoes with oregano and basil
- 1/2 cup red wine
- 1 cup chicken broth (or 1 cup water plus 1 teaspoon bouillon paste)
- 1 teaspoon dried oregano
- Fresh basil leaves, to finish
- Salt and black pepper, to taste
- Cooked rice, for serving
Instructions
- Combine chicken spice, salt, black pepper, garlic powder, onion powder, oregano, and paprika in a small bowl. Divide in half, and use one half to season the quartered chicken thighs and reserve the other half for later. Let chicken sit at room temperature for at least 5 minutes while you prep remaining ingredients.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is foaming. Add chicken skin-side down and cook, undisturbed, until deeply golden brown, 4–5 minutes. Flip and cook the other side until lightly browned, 2–3 minutes. Transfer to a plate and set aside.
- In the same pot over medium heat, add onion and garlic. Cook, stirring occasionally, until softened and translucent, 2–3 minutes.
- Add the reserved spice blend and tomato paste. Cook, stirring constantly, until slightly darkened and fragrant, 1–2 minutes.
- Add bell peppers and mushrooms. Cook, stirring occasionally, until peppers are just softened, 3–4 minutes.
- Pour in drained canned tomatoes, red wine, and water with bouillon paste. Add capers. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
- Return chicken to the pot skin-side up, nestling it into the sauce. The liquid should come at least about halfway up the chicken — add a small splash more water if needed. Add dried oregano.
- Reduce heat to low, partially cover, and simmer until chicken is cooked through and reaches an internal temperature of 165°F, 30–35 minutes.
- If the sauce is still too thin once chicken is cooked through, remove chicken and set aside. Increase heat to medium-high and reduce sauce uncovered for 5–10 minutes until thickened to your liking. Return chicken to the pot and warm through for 2 minutes.
- Squeeze fresh lemon over the top, scatter fresh basil, adjust seasoning with salt and pepper, and serve hot over rice.
Nutrition Facts
Calories
480Fat (grams)
24 gCarbs (grams)
18 gFiber (grams)
4 gProtein (grams)
38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Blackened Salmon with Berbere Cream Sauce (30-Minute Recipe)
Salmon is one of my favorite proteins, in fact I try to eat it at least once a week. It’s rich in omega-3s, packed with protein, vitamins B12 and D, and it’s just plain delicious. For this recipe, I wanted to take a classic weeknight staple and elevate it with a little international flair, blending bold flavors from East Africa and the American South into one gorgeous, flavorful dish.
Blackened salmon is a favorite for a reason: the seared, smoky crust locks in moisture, giving each bite a deep, savory punch. Traditionally, you might see Cajun or Creole seasoning used, but I love swapping in berbere—a complex, aromatic East African spice blend that’s one of my go-to all-purpose seasonings. Berbere adds warmth, heat, and depth that’s a little different from what you find on every other weeknight plate.
If you’re making berbere at home, toast the whole seeds (like coriander, fenugreek, cardamom, and cumin) before grinding with paprika, chili, garlic, and ginger. The result is a fragrant, spicy seasoning that’s fantastic on salmon, roasted veggies, or even in soups. Premade blends work perfectly too, and sourcing from an authentic store is always a bonus.
For the sauce, I lean on a Creole-style cream sauce, which is similar to Cajun but generally a little more balanced and bright thanks to the tomato flavour, onions, bell pepper, and spices. Adding cream turns it into a silky, luxurious accompaniment that pairs beautifully with the bold, spiced salmon. You can keep the sauce rustic, with all the veggies, or strain it smooth for a more elegant finish, the choice is yours.
One of the things I love about this sauce is its versatility. It’s perfect on salmon, but also shines with flounder, shrimp, or any firm-fleshed fish. I served mine here with citrus forward, roasted asparagus for a classic pairing, but this is a dish that adapts beautifully to what’s in season.
Blackened Salmon with Berbere Cream Sauce
Tender, flaky salmon gets a bold East African-inspired kick with a silky berbere cream sauce. Quick, flavorful, and versatile, this dish is perfect for weeknights, entertaining, or seasonal meals.
Ingredients
- 4 salmon fillets
- 4 tsp berbere seasoning (about 1 tsp per fillet, adjust to taste)
- 1 tsp salt (¼ tsp per fillet)
- 1 tsp garlic powder (¼ tsp per fillet)
- 1 tsp onion powder (¼ tsp per fillet)
- Olive oil, for drizzling
- ½ medium red onion, diced
- 1–2 garlic cloves, minced
- 1/3 cup celery, diced
- 1 red bell pepper, diced
- 1 hot chili pepper, minced
- 2 tsp berbere seasoning
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp seasoned salt
- 1 tsp cayenne pepper (optional, for extra heat)
- 2 tsp chicken bouillon paste
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp rice vinegar
- 1 tbsp flour
- 1 tbsp butter
- 1 tbsp sun-dried tomatoes, minced
- 1 cup heavy cream
- 1 cup water
- 1/3 cup grated Parmesan cheese
- Lemon juice, to finish (optional)
- Cooking oil or ghee, for sautéing
Instructions
- Pat the salmon dry. Drizzle lightly with olive oil, then rub with berbere, salt, garlic powder, and onion powder. Set aside to absorb flavors.
- In a pan, sauté the garlic and onion for 1–2 minutes. Add the celery and cook for 1 minute. Stir in the bell pepper and chili; cook for 2 minutes. Add the spices and sauté for 30 seconds to release their aroma, adding oil if needed.
- Stir in the bouillon paste and cook for 30 seconds. Push everything to one side, melt the butter, and mix in the flour to form a roux. Add the sun-dried tomatoes, Worcestershire sauce, and rice vinegar.
- Add the water and cream. Simmer over medium-low heat for about 5 minutes, stirring frequently. Stir in the Parmesan and cook until the sauce thickens. Adjust seasoning with salt and a squeeze of lemon juice if desired.
- Heat a cast-iron pan over medium-high heat (turn on the vent). Once hot and lightly smoking, add oil. Place the salmon skin-side down and sear for 2–4 minutes, depending on thickness. Avoid overcrowding the pan.
- Flip and cook for another 2–3 minutes. Lower heat if needed to prevent burning. For thicker fillets, transfer to a 400°F oven and cook for 3–5 minutes until the internal temperature reaches 145°F. Let rest for 5 minutes.
- Plate the salmon and spoon the sauce over top. Serve as is, or strain part of the sauce for a smoother texture.
Notes
- The berbere is customizable. Adjust the heat level to your taste.You can also substitute with Cajun, Old Bay, or Creole seasoning if needed.
- Serve with asparagus, roasted vegetables, rice, or grits.
- The sauce also works beautifully tossed with pasta like linguine.
Nutrition Facts
Calories
420Fat (grams)
30 gCarbs (grams)
10 gFiber (grams)
3 gSugar (grams)
4 gProtein (grams)
36 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
One-Pot Chicken Pilau (Zanzibar-Style East African Rice)
Pilau is more than just a rice dish, it’s a reflection of centuries of trade, culture, and shared culinary traditions. With roots linked to Persian and Indian cooking, pilau traveled along ancient trade routes to East Africa, where it became a staple in places like Kenya, Zanzibar, and Uganda. Across these regions, the common thread is a love for deeply spiced, one-pot rice dishes that bring people together for both everyday meals and celebrations.
In Zanzibar, famously known as the “Spice Island”, this connection is especially strong. The island’s history as a hub for cloves, cinnamon, cardamom, and other spices is reflected in the bold, aromatic character of pilau itself.
This version brings those flavors into a practical, weeknight-friendly format. Fragrant basmati rice is layered with caramelized onions, garlic, ginger, and a warming blend of cumin, cardamom, black pepper, cinnamon, and bay leaf. Bone-in chicken cooks directly with the rice, allowing every grain to absorb the rich, spiced broth.
I first experienced pilau in Zanzibar during a cooking class at a beachfront hotel, where the scent of spices filled the air and the ocean sat just steps away. This recipe is inspired by that moment—simple, comforting, and deeply flavorful.
Whether for a weeknight dinner or a potluck gathering, this one-pot chicken pilau is a go-to.
Zanzibar-Style One-Pot Chicken Pilau
A fragrant East African-inspired chicken pilau featuring spiced rice, caramelized onions, and tender bone-in chicken, all cooked in one pot for a rich and comforting meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 2 tbsp chicken spice
- 2 cups basmati rice, rinsed
- 2 large red onions, thinly sliced
- 2 tbsp ginger-garlic paste (or 2 tsp each minced)
- 2 tbsp tomato paste
- 1 tbsp Royco Usavi Mix (chicken)
- 1 tsp cumin
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- 1 tsp black pepper
- 1 cinnamon stick
- 2 bay leaves
- 3 cups water
- 2 tsp bouillon paste
- ½–1 Knorr chicken bouillon cube, to taste
- 3 tbsp ghee or cooking oil
- Salt and lemon, to taste
- Optional: 1 tbsp Worcestershire sauce, for deglazing
- Optional: Lemon wedge and parsley to garnish and serve
Instructions
- Pat the chicken dry, lightly coat with oil, and season with chicken spice, salt, and pepper. Let sit for at least 5 minutes.
- Heat at least 2 tbsp ghee or oil in a large pot or Dutch oven over medium-high heat. Brown chicken 2–3 minutes per side, then remove and set aside.
- In the same pot, sauté onions until soft (2–3 minutes), or longer for a golden color and deeper flavor. Add ginger-garlic paste, Royco Usavi Mix, bouillon paste, and pilau spices. Stir 30–60 seconds until fragrant and cook an additional minute to activate the aromatics.
- Stir in tomato paste and optionally the Worcestershire sauce to lift flavors from the bottom of the pot.
- Stir in the rinsed rice, coating it evenly in the spice mixture for about 1 minute.
- Pour in the water and mix in the bouillon cube. Add cinnamon stick and bay leaves, then nestle chicken pieces on top of the rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check your pot. If you notice pooling, slightly open the lid and cook an additional 5–10 minutes.
- Squeeze fresh lemon over the rice and chicken and adjust salt to taste.
- Gently fluff the rice, garnish with parsley and serve with a mixed salad (kachumbari with avocado).
Notes
- Rice texture: A quick rinse is enough, no soaking needed. Keep the lid closed during simmering to retain steam for fluffy rice.
- Chicken skin: Browning adds flavor; optional but recommended!
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently.
Nutrition Facts
Calories
500Fat (grams)
17 gCarbs (grams)
50 gFiber (grams)
3 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
Chicken breasts have a reputation for being dry or bland, but with the right technique they can be incredibly tender, juicy, and full of flavor. This recipe uses a simple trick that makes a big difference: a quick marinade made with pickled jalapeño juice. The jalapeño brine acts as a shortcut brine, helping the chicken retain moisture while adding a subtle tangy kick that enhances the seasoning without making the dish spicy.
After marinating, the chicken is pounded to an even thickness so it cooks quickly and evenly. This step is key for juicy chicken breasts because it prevents the thinner parts from drying out while the thicker center finishes cooking. The chicken is then seared in ghee in a hot cast iron skillet, creating a beautiful golden crust and adding a rich, nutty flavor.
Ghee works especially well for this recipe because it has a higher smoke point than butter, allowing the chicken to sear properly without burning. Once the chicken develops that golden crust, it can finish cooking quickly in the oven if needed, ensuring the center reaches the perfect temperature without overcooking the outside.
The final step is one of the best parts: a drizzle of melted ghee combined with the flavorful pan drippings. Spoon this over the rested chicken breasts and finish with fresh parsley and a squeeze of lime for brightness. The result is tender, juicy chicken with layers of flavor — savory spices, a hint of jalapeño tang, and the richness of ghee.
This recipe is simple enough for a weeknight dinner but flavorful enough to serve for guests. Pair it with roasted vegetables, rice, or a fresh salad for a balanced and satisfying meal.
Why This Recipe Works
This chicken breast recipe hits the sweet spot between simplicity and flavor. The pickled jalapeño juice acts as a quick brine, keeping the chicken juicy while adding a subtle tang. Pounding the breasts to an even thickness ensures they cook evenly, while searing in ghee creates a golden, flavorful crust. Finishing in the oven if needed guarantees perfectly cooked, tender chicken every time. These small but deliberate steps make this recipe reliable for weeknight dinners or special meals.
Tips for Juicy Chicken Breasts
Even thickness matters: Use a mallet to flatten the breasts to about ½–¾ inch so they cook evenly.
Don’t skip the brine: Even a short 30–45 minute soak in pickled jalapeño juice keeps the meat moist and adds subtle flavor.
Rest before slicing: Let the chicken rest for 5 minutes after cooking to lock in juices.
Ghee finish: Spoon melted ghee and pan drippings over the cooked chicken for extra richness and a glossy finish.
Serving Suggestions
Serve this juicy chicken breast alongside simple sides like roasted vegetables, garlic mashed potatoes, or a fresh green salad. A squeeze of lime on top brightens the flavors and balances the richness of the ghee. You can also pair it with rice, quinoa, or warm bread to make it a complete, satisfying meal.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
These chicken breasts stay perfectly juicy thanks to a quick brine in pickled jalapeno juice and a golden sear in ghee. Finished in the oven with a drizzle of ghee, they’re tender, flavorful, and ready for any weeknight meal. Quick, simple, and packed with a subtle kick.
Ingredients
- 4 large chicken breasts, patted dry
- 2 tbsps olive oil (for the marinade)
- 1 tbsp pickled jalapeño juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp chicken seasoning
- 1 tbsp ghee (for searing)
- 1 tbsp ghee (for finishing)
- Fresh parsley, chopped, for garnish
- Fresh lime wedges, for serving (optional)
Instructions
- Pat the air-chilled chicken breasts dry. Place them in a large zip-top bag and use a mallet to gently pound them to an even thickness of about ½–¾ inch (1.3–2 cm). Pounding inside the bag keeps juices from splattering and helps the chicken cook evenly.
- In a bowl, mix your seasonings with a little oil and the pickled jalapeño juice. Add the chicken breasts and turn to coat well.
- Refrigerate for at least 30 minutes, ideally about 45 minutes, and no longer than 60 minutes.
- Remove the chicken from the refrigerator and pat the breasts dry again before cooking.
- Heat a cast-iron skillet over medium-high heat and melt 2 tablespoons ghee.
- Sear the chicken 3–4 minutes per side without moving it, until golden brown. Cook in batches if needed, adding more ghee between batches. Let the first pieces rest on a plate while you cook the remaining chicken.
- Check the thickest part of the chicken with a thermometer. Chicken breasts should reach 165°F (74°C). Because thickness can vary, thinner pieces may already be fully cooked after searing.
- If the chicken hasn’t reached temperature, preheat the oven to 400°F (200°C). Place the chicken in a baking dish with 2–4 tablespoons water, lightly tent with foil, and bake about 5 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest 5 minutes. Meanwhile, melt 2–4 tablespoons more ghee and combine it with any drippings from the resting plate and skillet. Spoon this over the chicken.
- Top with fresh parsley and serve with fresh lime wedges for brightness.
Notes
- Pro Tip: Pounding the chicken to an even thickness (about ½–¾ inch) helps it cook quickly and evenly, preventing dry spots.
- Brine Tip: The pickled jalapeño juice acts as a quick brine, helping the chicken stay juicy while adding a subtle tangy kick.
- Cooking Tip: Chicken breast thickness varies. Always cook until the internal temperature reaches 165°F (74°C).
Nutrition Facts
Calories
220Fat (grams)
10 gCarbs (grams)
2 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.