← All recipes

Pan-Roasted Chicken Thighs with Herby Rice and Pickled Salad

Saved from @mob on Instagram → watch the original reel
From@mob
chickendinner

Ingredients

  • chicken thighs, skin on
  • cucumber
  • red onion
  • chili
  • vinegar
  • sugar
  • onion
  • herbs
  • rice

Tap an ingredient to check it off.

Method

The cold-pan start is the key to crisp skin.
  1. Debone the chicken thighs, keeping the skin on.
  2. Start the thighs skin-side down in a cold pan and leave them undisturbed until the skin crisps and lifts away from the pan.
  3. Toss cucumber, red onion, and chili with vinegar and sugar for a quick pickled salad.
  4. Cook onion in the rendered chicken fat, then stir it into herby rice.
  5. Plate the chicken over the rice with the pickled salad alongside.