Blanched almond flour makes a quick, nutty crust that crisps in the pan without flour or breadcrumbs. These chicken thighs stay juicy inside while the coating browns, and the dish comes together in under half an hour.

Serves 2. 30 minutes, 15 at the stove.

About 1110 calories a serving, 101 g protein, 43 g carbohydrate, 57 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels. Mix 1 cup almond flour with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 minced garlic cloves in a shallow dish. Press each thigh skin side down into the mixture to coat the skin well.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Lay the thighs skin side down and cook until the crust is golden and the skin is crispy, about 10 to 12 minutes without moving them.11 min
3. Flip the thighs and cook skin side up until the internal temperature reaches 165°F [74°C], about 8 to 10 minutes more. When a fork inserted into the thickest part near the bone releases clear juices, they are done.9 min

Note Swap ground pork for chicken and flatten the patties thin for faster cooking. Leftovers keep three days covered and are good cold or reheated gently in a 300°F [149°C] oven. Serve with a squeeze of lemon and a green salad or roasted vegetables.