Ingredients

Instructions

  1. Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
  2. Sprinkle over chicken to cover both sides.
  3. Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
  4. Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.