Pan-Fried Chicken Thighs with Mediterranean Salsa
Photography 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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