Cocoa-Blackened Chicken Thighs With Stone Fruit

Cocoa powder and Old Bay seasoning combine to create a spice mix that turns nearly black when cooked yet tastes complex and anything but burnt. If using Creole seasoning instead of Old Bay, look for a blend like Tony Chachere’s or Zatarain’s that contains salt. But if yours doesn’t, add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to the mix. Chicken thighs take well to the spice mix, searing quickly to create an appetizing crust. Served atop a cooling stone fruit salad enlivened with fresh mint and shallots, this dinner makes for a striking presentation that’s as flavorful as it is arresting.