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 skin-side down in a cold pan.
- 4Slice the cucumber.
- 5Slice the onions.
- 6Slice the chilli.
- 7Combine the cucumber, onions, and chilli in a bowl.
- 8Add lots of vinegar and a little bit of sugar to the salad mixture.
- 9Chop fresh herbs (dill, mint, parsley).
- 10Use the chicken fat from the pan to cook some chopped onions for the rice.
- 11Mix the cooked onions and chopped herbs into cooked rice.
- 12Squeeze lemon juice over the herby rice.
- 13Serve the sliced crispy chicken thighs over the herby rice.
- 14Add the prepared fresh salad to the plate.
- 15Garnish with fresh dill.
- 16Squeeze fresh lemon juice over the entire dish.
Ingredients
- chicken thighs
- salt
- cucumber
- onions
- chilli
- vinegar
- sugar
- herbs
- rice
- lemon
Equipment
panknifespoonbowltongsfork
Tips
- Debone chicken thighs, leave the skin on and start them in a cold pan to get crispy skin.
- Use the chicken fat to cook the onions for the herby rice.
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