• 10 chicken thighs skin on & boneless
  • 1.5 teaspoons each smoked paprika & turmeric
  • Kosher salt
  • Avocado or grapeseed oil


  • ¼ cup really good extra virgin olive oil*
  • 1 teaspoon fresh chopped parsley
  • Zest & juice of half a lemon
  • 1 teaspoon capers drained & minced
  • 1 clove garlic grated
  • 1 teaspoon Dijon or stone ground mustard
  • ¼ teaspoon red pepper flakes or ½ a red chile minced
  • 1/8 teaspoon salt & one crack of black pepper


  • ½ head each of red & napa cabbage*
  • 1 cup celery thinly sliced
  • 4 radishes thinly sliced
  • ¼ cup chopped pecans roasted if desired
  • 3 tablespoons green onions sliced
  • ½ cup sliced strawberries
  • ¼ cup tahini
  • 2-3 tablespoons water
  • Zest & juice of half a lemon
  • 1 clove garlic grated
  • ¼ teaspoon salt & couple cracks of pepper


  1. Make the spice rub for the chicken by combining the smoked paprika and turmeric in a small bowl, mix well. Season both sides of the chicken with a generous pinch of salt and the spice rub along with a drizzle of oil and rub the spices all around. Pre-heat 2 large pans(or use one but you will have to cook in two batches) just above medium heat. Allow the pans to heat for two minutes, cast iron is best but non-stick will also work, then add 1 tablespoon of oil and allow that to heat for 30 seconds before putting the chicken in skin side down. Allow to cook undisturbed for 2 minutes and then raise the heat to medium-high and cook for an additional 6 minutes, or until the skin is well browned and crispy. Flip chicken over, reduce heat to medium, and allow to cook another 3 minutes, or until the chicken is cooked through. If you need to cut a piece in half to check if it’s cooked through, go ahead and do that. Remove chicken, cover very loosely with foil, and set aside.
  2. While the chicken is cooking making the salsa verde by combining all ingredients in a small bowl and mix well. Check for seasoning, you want the flavor to be a bit salty, lemony and spicy. Set aside.
  3. Make the slaw by thinly slicing both heads of cabbage and adding them to a large bowl along with the remaining ingredients up through the strawberries. Make the dressing by adding everything to a small bowl along with enough water to make the consistency pourable like salad dressing. Check for seasoning, you may need more lemon juice. Wait until right before you are ready to serve to dress the slaw and add ¼ teaspoon salt and a couple cracks of pepper to the slaw, those raw veggies need some flavor. Mix well and if you think it needs more dressing, make some more
  4. Serve the chicken with some salsa verde on top and a side of slaw, enjoy! Everything will keep in the fridge for 5 days, but you have to keep the dressing separate from the slaw, and only dress it the morning of the day you want to enjoy it. You can freeze the chicken for 2-3 months, but can’t freeze the salsa verde or slaw.

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