CRISPY CHICKEN THIGHS

Crispy Chicken Thighs image

Provided by Nelly

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

Mix together the garlic, chilli, lemonrind and coriander or parsley.
Generously season the chick thighs, then gently loosen the skin from the flesh.
Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.
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.
Turn the chicken and squeeze over the lemon juice.
Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.

Nutrition Facts : Calories 416.3, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 146.1, Carbohydrate 5, Fiber 0.5, Sugar 1.8, Protein 33.2