By Sam Sifton Yewande Komolafe’s pan-seared chicken with harissa, dates and citrus.Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Good morning. An hour before noon ...
The chicken gets seared until golden and crispy ... and releases easily from the pan, 6 to 8 minutes. If the chicken skin sticks when you try to flip it, it just needs more time to crisp.
A staple in professional kitchens, carbon steel pans have a lot to offer the average home cook. Think of the cookware as a lighter cousin of cast iron that’s just as versatile and durable: It ...