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