Roasted Chicken Thighs with Spicy Herb Salad
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Eat this as a standalone dish when you want something filling and flavourful without the carbs, or it works brilliantly as part of a spread and looks great with its solo-serve lettuce cups.
Recipe details
Serves: Recipe for 4.
Protein: Poultry
Ingredients
8 chicken thighs, skin on
4 spicy red chillies
1 bunch coriander (cilantro), half of it finely chopped
2 garlic cloves
juice of 1 lime
3 spring onions (scallions), 2 of them thinly cut on the diagonal
1 cos (romaine) lettuce, broken into individual leaves
½ bunch of parsley, chopped
Method
Preheat the oven to 200°C (400°F). Put the chicken thighs on a baking tray, skin side up, and sprinkle on a touch of salt. Roast for 10 minutes.
In a blender blitz the chillies, the coriander that hasn’t been chopped, garlic, lime juice and whole spring onion. Pour half of the spicy sauce on the chicken and roast for another 10 minutes.
Remove the chicken from the oven and let it cool slightly, then shred it with a sharp knife. Drizzle over the remaining spicy sauce and place the chicken in the lettuce cups with the remaining herbs scattered on top.