Description
Ingredients
Units
- 4 free range chicken thighs, skin on and deboned
- 8 green olives (roughly 50g) pitted and chopped
- 1 lemon, zested, and juiced
- 1 small garlic clove, peeled and grated finely
- 10g parsley, picked from the thick stems and finely chopped
- rocket for serving
- oil salt and pepper as needed
Instructions
- Prepare your ingredients as directed
- Place a frying pan on high heat with a drizzle of oil. Season the chicken on both sides with a generous pinch of salt
- Add the deboned chicken thigh to the pan, skin side down. Weight the thighs down with a piece of nonstick baking paper and a heavy item, such as a saucepan. This weight will press the chicken skin evenly into the pan getting it shatteringly crisp.
- Cook the chicken thigh skin side down until a deep golden brown, about 3-5 minutes.
- While the chicken cooks make the olive salsa. Add the grated garlic to a bowl and pour over ¾ of the lemon juice, reserving a little for the rocket salad. Next add the lemon zest, parsley diced green olives and 1 Tbsp oil. Mix to combine and season to taste with salt and pepper
- Remove the weight from the chicken. Flip the thigh and cook for a further 2-3 mins on the other side.
- Remove the chicken from the pan, and set it aside to rest.
- Wash and dry the rocket. Toss with the remaining lemon juice.
- Plate up some rocket leaves, and add the sliced chicken thighs. Top with olive salsa.
- Category: Mains
- Method: Fry
- Cuisine: Mediterranean