Crispy Chicken Thighs with Tahini Yogurt and Harissa Brussel Sprouts

Lay two 24-inch long pieces of plastic wrap on a work surface.

Working with one piece/sheet at a time, place one thigh in between the plastic and pound with a mallet until ½” thick. Season both thighs generously with salt and black pepper.

Combine yogurt and tahini in a small bowl and mix together. Add a little lemon juice or water to thin, if desired. Season with salt to taste and set aside.

Place Carbon Steel Frying Pan over medium-high heat and add neutral oil. Once oil starts to shimmer, add pounded chicken thighs, skin side down.

Reduce heat to medium and cook chicken until skin side is crisp and golden, 6-8 minutes. Flip and cook until cooked through, 6-8 minutes more.

Once the chicken is cooked, add butter, thyme, and garlic cloves to the pan. The butter will start to foam.

Grip the handle of the pan with a pot holder or dry kitchen towel and tilt it slightly towards you, allowing the butter mixture to pool in one area. With a Wooden Spoon in the other hand, ladle butter mixture away from you and over the chicken, about 20 times per piece, working as quickly as you can.

Remove the chicken from the pan and let it rest on a cooling rack set over a Sheet Pan or cutting board.

If using curry leaves, add to the pan and cook for 5 seconds. They will make loud crackling noises and crisp up immediately. Remove and let drain on a paper towel.

Add Brussels sprouts cut side down to the hot pan and sear over medium-high for 2 minutes.

Season the sprouts with salt and pepper, give the pan a shake, and cook for another 5 minutes.

Reduce heat to low, add harissa and vinegar, and stir to coat. Continue to cook until softened and saucy, 3-4 minutes more. Taste and adjust seasoning.

Spoon some of the tahini yogurt onto each plate and divide the sprouts among the plates. Top with the crispy chicken and garnish with crumbled fried curry leaves.