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Pan-Roasted Chicken Thighs with Herby Rice & Pickled Salad

4.9
6
Notes
35 mins cook
Mad about crispy chicken skin? Follow this recipe for the crispiest ever chicken thighs. We've served them with a pickled salad and a mound of herby rice.
Pan Roasted Chicken Thighs with Herby Rice Pickled Salad
Serves
4
Skin-On Chicken Thigh
Basmati Rice
Cucumber
Red Onion
Red Chilli
White Wine Vinegar
Sugar
Shallot
Fresh Parsley
Fresh Dill
Fresh Mint
Lemon
Salt

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    Notes
    (6)

    E
    Ella T.
    8 days ago
    So easy and fresh! Needed a simple dinner to make when jet lagged and this was perfect. I used giant couscous instead of rice, next time think might add butterbeans
    T
    Tracey M.
    10 days ago
    Delicious!
    S
    Sarah A.
    2 months ago
    Loved this one!
    H
    Hannah C.
    2 months ago
    Such an amazing dish! I always get top marks from my partner when I cook him this. The rice is absolutely glorious and I could honestly devour it as a side with anything! have it once a week now
    T
    Tim S.
    3 months ago
    Quick, simple and very tasty, note to me though. Don't use ancient rice you found in the back of the cupboard 🤣 will be making it again.
    E
    Elysia H.
    3 months ago
    My boyfriend saw you make this and thought to himself “I could make that”. I was so thankful as I’m the one that does all the cooking. Don’t get me wrong I love cooking but it’s always nice to be cooked for. He smashed it. So this is a note to say thank you for making him confident enough to make it. It was also super tasty. A dish that will stay in our permanent rotation for sure.

    Jordon Ezra King

    Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

    Jordon Ezra King
    View Chef profile

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