Chicken thighs with crunchy summer veg for a tasty meal

Ingredients for Chicken thighs with crunchy summer veg

• 680 g skin-on, bone-in chicken thighs

• 10 ml extra-virgin olive oil

• kosher salt

• 10 ml mustard seeds

• 5 ml fennel seeds

• 3 small cucumbers, cut into 2.5 cm pieces

• 1 watermelon radish or kohlrabi, 1/2 fennel bulb, or 10 cm piece daikon, very thinly sliced

• 1 bunch red radishes, trimmed, very thinly sliced

• 1 bunch spring onions, sliced 1.25 cm thick

• 45 ml red wine vinegar (or more)

• lightly crushed salted pita chips (for serving)

How to make Chicken thighs with crunchy summer veg

1. Heat a medium heavy frying pan, preferably cast iron, over a medium heat.

2. Meanwhile, place the chicken thighs, skin side down, on a work surface. Using a paring knife, cut a 1.25 cm (½ inch) deep slash along both sides of the thigh bone one at a time. This will help the thighs cook more quickly and evenly.

3. Add oil to the pan.

4. Season the chicken on both sides with salt, then sprinkle with mustard seeds and fennel seeds, patting them to adhere.

5. Place the chicken in the frying pan skin side down and cook undisturbed for 18–20 minutes until the skin is very deeply browned and crisp, and the chicken is about 75% cooked through. Some seeds may end up in the pan, which is fine as they will flavour the oil; spoon out any that start to burn.

6. Turn the chicken and cook on the second side for about 4 minutes longer, or until just cooked through.

7. Transfer the chicken to a platter and let it rest for 10 minutes.

8. While the chicken rests, toss the cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.

9. Cut the chicken off the bone, then slice it crosswise into 3.75–5 cm (1.5–2 inch) pieces.

10. Gently toss the chicken and pita chips into the salad. Taste and adjust the seasoning with more vinegar and/or salt if needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.