Pan-Fried Chicken Thighs with Mediterranean Salsa
Photography by Manja Wachsmuth.
On a warm summer night, I cook the chicken thighs on the barbecue for that lovely smoky flavour. Topped with the piquant salsa, it’s a quick and tasty dinner in a dash.
Serves: 4–6
INGREDIENTS
8 boneless, skin-on chicken thighs
olive oil, for cooking
200 grams purchased tzatziki or hummus
sea salt and ground pepper
Salsa
½ cup finely chopped piquillo peppers
8 green olives, finely chopped
2 tablespoons capers
2 gherkins, finely chopped
¼ cup parsley, finely chopped
2 cloves garlic, crushed
3 tablespoons olive oil
1 tablespoon red wine vinegar
METHOD
Season the chicken on both sides. Heat a little oil in a large sauté pan, add the chicken and cook until golden and cooked through.
Salsa: Combine all the ingredients in a bowl and season with salt and pepper.
To serve: Spread the tzatziki or hummus over the base of a platter and spoon over half the salsa. Top with the sliced chicken and remaining salsa. Serves 4–6.
Serving suggestion: Mix 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, 1 crushed clove garlic and 2 teaspoons dried dill in a large bowl. Season with salt and pepper. Slice 4 baby cucumbers or ½ a telegraph cucumber, 3 spring onions and dice 1 avocado. Add to the dressing and gently toss together.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!