Crispy Chicken Thighs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cloves garlic, finely chopped
• 1 fresh red chilies, seeded and finely chopped or 1/4 teaspoon dried chili pepper flakes
• 1 grated lemon, juice and rind of
• 2 tablespoons chopped fresh coriander or 2 tablespoons parsley (or half as much dried)
• 4 boneless chicken thighs, with skin they are quite easy to bone y necessary
• salt and pepper
• boiled fragrant thai rice or basmati rice
• green vegetables, such as broccoli to serve

Recipe

• 1 mix together the garlic, chilli, lemonrind and coriander or parsley.
• 2 generously season the chick thighs, then gently loosen the skin from the flesh.
• 3 spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
• 4 heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.
• 5 turn the chicken and squeeze over the lemon juice.
• 6 cook for a further minute or so, then serve skinside up with plain rice and green vegetables.