Crispy Chicken Thighs

Serves 1
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Directions

  1. 1Debone the chicken thighs, making sure to leave the skin on.
  2. 2Season the chicken thighs with salt.
  3. 3Start cooking the chicken thighs in a cold pan, skin-side down.
  4. 4Remove the seeds from the cucumber using a spoon.
  5. 5Slice the cucumber into half-moon shapes.
  6. 6Slice the red onions thinly.
  7. 7Slice the chili into thin rings.
  8. 8Combine the sliced cucumber, onions, and chili in a bowl.
  9. 9Add a generous amount of vinegar to the salad.
  10. 10Add a little bit of sugar to the salad.
  11. 11Chop fresh parsley, dill, and mint.
  12. 12Use the chicken fat from cooking the thighs to cook some chopped onions in the same pan.
  13. 13Add cooked rice to the pan with the onions and chicken fat.
  14. 14Add the chopped fresh herbs (parsley, dill, mint) to the rice.
  15. 15Squeeze fresh lemon juice over the herby rice.
  16. 16Mix everything thoroughly.
  17. 17Serve the herby rice in a bowl, top with sliced crispy chicken thighs and the fresh salad.
  18. 18Garnish with fresh dill and a lemon wedge.

Ingredients

  • chicken thighs
  • salt
  • cucumber
  • red onions
  • chilli
  • vinegar
  • sugar
  • parsley
  • mint
  • dill
  • rice
  • lemon

Equipment

panknifechopping boardbowltongsspoonfork

Tips

  • Debone the chicken thighs but leave the skin on for crispiness.
  • Start cooking the chicken thighs in a cold pan to render the fat slowly and achieve crispy skin.
Crispy Chicken Thighs | Clip Recipe