Crispy Chicken Thighs with Herby Rice and Salad

Serves 1
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Directions

  1. 1Debone the chicken thighs while keeping the skin intact.
  2. 2Season the chicken thighs with salt and pepper.
  3. 3Place the chicken thighs skin-side down into a cold pan and cook until crispy.
  4. 4Prepare the salad by slicing the cucumber, red onion, and chili into a bowl, then toss with vinegar and sugar.
  5. 5Chop the fresh herbs.
  6. 6Add chopped onions to the pan with the rendered chicken fat and cook, then mix into the cooked rice along with the chopped fresh herbs and a squeeze of lemon juice.

Ingredients

  • chicken thigh, deboned
  • salt
  • pepper
  • cucumber
  • red onion
  • chili
  • vinegar
  • sugar
  • cooked rice
  • fresh herbs
  • lemon

Equipment

knifekitchen shearspanbowlspoontongs

Tips

  • Starting chicken thighs in a cold pan is the trick to getting crispy skin.
  • The salad is a hybrid between a salad and pickles.