Blistered Chicken Thighs with Kansas City

How to make it

1. Pat the chicken thighs dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and roast the chicken thighs until deeply colored.
3. Add the aromatics with the bell pepper and dill pickles; cook until fragrant and just tender.
4. Build the kansas city sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.