Brick Turmeric Chicken with Tahini Kale and Brussel Sprouts

People often ask me why I am so obsessed with my cast iron skillet and this is the picture I send them in response. This. Chicken. Just look at it. It’s fucking gorgeous. Chicken can be so over eaten and under-flavored and just plain old bland; but not this chicken. I don’t know about you, but I absolutely love crisped chicken skin. I will strip an entire rotisserie chicken of it’s skin and simply munch on that before even enjoying any of the tender and juicy meat. I know, that’s really freaking weird. And kind of sounds cannibalistic (I hate that we still have to call it “skin”). But it is what it is. Once you make this dish you will understand what I am saying and never question me again about my love affair with my cast iron skillet.


Ingredients (serves 2):

  •  Chicken thighs (4) – skin on bone in
  • Brussel sprouts (2 large handfuls)
  • Kale (4-5 stems)
  • Avocado oil
  • Tahini paste
  • Turmeric powder
  • Thyme
  • Red pepper flakes
  • Salt & pepper

Special Equipment: cast iron skillet


1. Preheat the oven to 425 degrees

2. Wash, de-stem, and tear the kale leaves into 1 inch pieces

3. Wash and cut the brussel sprouts into ½ inch pieces

4. Pat dry the chicken thighs with a paper towel and season with thyme, turmeric, and salt & pepper

5. Bring a cast iron skillet to high heat and pour on avocado oil

6. Once very hot, place the chicken thighs skin down so that you hear a nice sear

7. Allow the chicken thighs to cook for ~5 minutes or more until the skin is brown and nicely crisped

8. While the first side of the chicken is cooking, toss the brussel sprouts with avocado oil, red pepper flakes, and salt & pepper

9. Place the brussel sprouts on a tinfoil lined baking sheet and place in the oven for ~15 minutes or until cooked to your liking

10. Once the skin-side of the chicken is crisped, flip and allow the other side to cook for an additional ~5-8 minutes

11. Once both sides of the chicken are nicely crisped and cooked, place the cast iron skillet (with the chicken in it) in the oven and cook until the chicken reaches 165 degrees

12. While chicken is cooking, heat up an additional skillet (preferably cast iron) and sauté the kale in avocado oil

a. I prefer to get a cast iron skillet very hot and then quickly crisp the kale

13. Once the chicken, brussel sprouts, and kale are finished cooking, plate and drizzle tahini spread on the kale. Enjoy hot!