So I recently got a cast iron pan and have been enjoying cooking with it. Never had a proper one, just a ceramic one. Anyways here's a good recipe I have really been enjoying.

What You Need

4 Chicken Thighs with skin and bone
Olive Oil
1 Can of Garbanzo beans
1 Can of Tomato Paste
Chicken Stock
Onion
Garlic
Fresh Parsley
Sambal
Lemon
Cast Iron Pan

Preheat oven to 425

Heat up your olive oil in the pan and season your chicken with your preferred spices (I use salt/pepper/onion powder/cayenne pepper). Cook chicken in oil for about 5 minutes each side. While this is cooking you want to dice up your onion and garlic. Pull out the chicken and place to the side, drain most of the rendering but leave enough to fry the garlic and onion in until translucent, about 3-4 minutes. Add your can of tomato paste and let breakdown, usually about 1 minute. Add your can of garbanzo beans (I drain and wash mine) and add some chicken stock to give it some liquid and make sure everything is well mixed. Add your sambal, I have done 2 spoonfuls which gave it a good amount of heat without being overpowering and bring to a light boil. Add your chicken back in skin side up and place in the oven for about 20-25 minutes. Chop up your parsley to add on top after and you can slice up some lemon to squeeze over for some added flavor. I serve with some rice and a salad and all things considered it's a very cheap and delicious meal.

http://i986.photobucket.com/albums/a...sbesohpp5.jpeg

That's looks scrumptious!

You know how to properly take care of that pan, right?

Yeah, I know not to scrub it with soap so it lets the seasonings build up.

The house I used to take care of for my deceased friends deceased father had 30 to 40 cast iron skillets lining the kitchen walls. Sizes ranged from #2 to #20, and all were properly maintained. It was an amazing sight walking into that for the first time. I never did get a chance to cook anything with them though.

Good looking batch of chicken there, Pete.

Anyone have experience of those stone pans? Apparently they don't need oil to cook with, but I'm a little sceptical.

Also coat the inside surfaces with a very light layer of olive oil before storing it.

I scrub my pans with soap and don't use olive oil before storing it.

Am I doing it wrong?

If it's cast iron then YES!!!!!

I don't think it is. No idea.

Did a chicken vindaloo today. Curry is the best food in the world. No question about it.

If it's cast iron you want to oil seasoning to build up and absorb flavor. Using soap on it can sour the taste and/or remove the seasoning. With any other type of pan soap away.

And Italian is the greatest food in the world. :nono: