A shelf of pure oil calls for something you can fry at high heat without flinching. Chicken thighs turn golden and stay moist inside when you sear them in that soybean-peanut blend.

Serves 2. 35 minutes, 15 at the stove.

About 440 calories a serving, 30 g protein, 7 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels and season all over with salt and pepper. Heat 3 tablespoons of oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.2 min
2. Place the thighs skin-side down in the pan and do not move them; they will stick at first and release when the skin crisps, about 8 to 10 minutes. While they cook, mince 2 cloves of garlic.10 min
3. Turn the thighs over and scatter the garlic around the pan. Cook until the meat is done (165°F or 74°C at the thickest part), about 8 minutes more.8 min
4. Transfer the thighs to a plate and squeeze the juice of half a lemon over them. Taste the pan juices and adjust salt and pepper, then spoon them over the thighs to serve.

Note Swap chicken breasts if you prefer; reduce cooking time to 12 minutes total. Leftovers keep in the fridge for three days and are good cold or reheated gently. Serve with rice, a green salad, or roasted vegetables.