Pan roasted chicken thighs with ChefGary
ChefGary demonstrates how to get the perfect crispy chicken skin, using bonelss thighs
Chicken thighs are often overlooked and favoured by the breast. However, if well trimmed they offer a lean and succulent cut of meat. They are full of flavour and have the benefit of staying beautifully moist after cooking because of the higher fat content. For this reason they are my favourite part of the chicken to cook with and especially sitting down to enjoy the eating. Whether diced and slow cooked in a curry or casserole, served up as a little satay starter or as per our video where we have pan fried them skin side down to benefit from the most tasty crispy skin.
Ingredients
Free-range Chicken thigh - Sea salt - Black pepper - Oil - Garam masala
Method:
Salt the chicken skin and rub in
Oil the chicken, coat well and season the underside with cracked black pepper
In a pre heated pan, cook on a low heat for about 8 minutes skin side down - this helps create the crispy skin whilst keeping the rest of the chicken moist
Turn over when the skin is golden brown and crisp - continue to cook for a further 4-6 minutes skin side up
Season the underside with a little garam masala - turn back over and cook for just half a minute to help the chicken absorb the masala flavours
Take off the heat, add a splash of soy sauce and rest for a minute before slicing and serving
ChefGary’s Top Tips
If your chicken thighs are quite large you can finish the cooking in the oven after turning the first time. This will ensurean even cooking throughout
We served our chicken thighs sliced over a simple noodle salad. Our coconut curry sauce works really well with this dish as an addition though there are also many ways you can enjoy them
My children love a crispy chicken thigh and to create a satay style flavour, I rub peanut butter into the chicken at the end of cooking with a little soy sauce and sprinkle with sesame seeds
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