Cocoa-Blackened Chicken Thighs With Stone Fruit
Recipe: https://recipestripper.com/recipes/4ea0b463-4c54-4854-9ce5-113edcca1c1e
Original source: https://www.bonappetit.com/recipe/cocoa-blackened-chicken-thighs-with-stone-fruit
Recipe image: https://assets.bonappetit.com/photos/66a7c57f08f6e42244bbac03/16:9/w_2992,h_1683,c_limit/05_29_24_BA%20Pantry2202.jpg

Dusted in a blend of cocoa powder and Old Bay and cooked until blackened and charred, these quick chicken thighs make an ideal weeknight dinner.
Yield: 4 servings
Total time: 35 minutes

Ingredients
- 2 Tbsp. Old Bay or Creole seasoning (such as Tony Chachere’s or Zatarain’s)
- 1 Tbsp. unsweetened cocoa powder, preferably Dutch-process
- 2 lb. skinless, boneless chicken thighs (4–6), patted dry
- 6 Tbsp. extra-virgin olive oil, divided
- Juice of 3 medium limes
- 3 garlic cloves, finely grated
- 1 Tbsp. honey
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- ½ tsp. freshly ground pepper, plus more
- 2 medium shallots, thinly sliced into rings
- 1½ lb. mixed stone fruit (such as peaches, nectarines, and/or plums), sliced
- ½ cup (lightly packed) mint leaves

Instructions
1. Stir 2 Tbsp. Old Bay or Creole seasoning and 1 Tbsp. unsweetened cocoa powder in a small bowl to combine. Sprinkle spice mix all over 2 lb. skinless, boneless chicken thighs (4–6), patted dry. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange chicken in a single layer and cook, turning halfway though, until blackened in spots, cooked through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–14 minutes total, depending on thickness. Transfer chicken to a plate.
2. Whisk juice of 3 medium limes, 3 garlic cloves, finely grated, 1 Tbsp. honey, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining 3 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 medium shallots, thinly sliced into rings, 1½ lb. mixed stone fruit, sliced, and ½ cup (lightly packed) mint leaves and gently toss to coat. Taste salad and season with more salt and pepper if needed.
3. Transfer fruit salad to a platter. Slice chicken and arrange on top. Pour any dressing left in bowl with fruit over chicken.