Crispy Chicken Thighs with Herby Rice and Crunchy Salad

12 mins
Serves 1
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Directions

  1. 1Debone chicken thighs, leaving the skin on.
  2. 2Debone chicken thighs, leaving the skin on.
  3. 3Debone chicken thighs, leaving the skin on.
  4. 4Season with salt and start cooking in a cold pan.
  5. 5Season with salt and start cooking in a cold pan.
  6. 6Season with salt and start cooking in a cold pan.
  7. 7Prepare salad: thinly slice cucumber, onions, and chilli.
  8. 8Prepare salad: thinly slice cucumber, onions, and chilli.
  9. 9Prepare salad: thinly slice cucumber, onions, and chilli.
  10. 10Mix salad ingredients with vinegar and sugar.
  11. 11Mix salad ingredients with vinegar and sugar.
  12. 12Mix salad ingredients with vinegar and sugar.
  13. 13Cook rice with the chicken fat and some onions.
  14. 14Cook rice with the chicken fat and some onions.
  15. 15Cook rice with the chicken fat and some onions.
  16. 16Mix cooked rice with fresh herbs and lemon juice.
  17. 17Mix cooked rice with fresh herbs and lemon juice.
  18. 18Mix cooked rice with fresh herbs and lemon juice.
  19. 19Serve chicken thighs over herby rice, and top with salad.
  20. 20Serve chicken thighs over herby rice, and top with salad.
  21. 21Serve chicken thighs over herby rice, and top with salad.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 onions
  • 1 onions
  • 1 onions
  • 1 chilli
  • 1 chilli
  • 1 chilli
  • 1 lots vinegar
  • 1 lots vinegar
  • 1 lots vinegar
  • 1 little bit sugar
  • 1 little bit sugar
  • 1 little bit sugar
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 handful fresh herbs (dill, parsley, mint)
  • 1 handful fresh herbs (dill, parsley, mint)
  • 1 handful fresh herbs (dill, parsley, mint)
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

knifecutting boardpanspoonfork