Pan-fried Chicken Thighs with Mediter­ranean Salsa

Dish - - Dish + Puhoi -

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.

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

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

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.

SERV­ING SUG­GES­TION:

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