Some people find it difficult to consume the recommended servings of vegetables a day.. so why not marinate your chicken with some veggies and let it become a nice sauce to smother over! Sounds like a plan to me.. 😉
4 chicken thighs (bone in)
1 cup of diced red pepper
1/2 cup of diced cucumber
1/4 cup of minced shallot
2 scallions, thinly sliced
1/2 cup chopped parsley
3 cloves of minced garlic
1/4 cup of sherry vinegar
1/3 cup of olive oil
2 tablespoons of toasted sesame oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne
1. Cut off any excess fat/skin from chicken thighs and score the tops of the skin (make long slashes with your knife) Place them skin side up in a shallow pan.
2. Mix together the rest of your ingredients and smother the chicken with the mixture. Cover and let marinate in the fridge for up to 3 hours, and at least 1 hour.
3. Remove the pan from the fridge, using a spoon take as much of the vegetable mixture off of the thighs as you can. Place a frying pan over a medium flame and spray with cooking spray. Place your thighs in skin side down and cover. Allow them to cook slowly for about 15 minutes to render the fat and crisp the skin.
4. After 15 minutes, turn your thighs over and put the flame up to high. Add in your vegetable and allow let them cook on high, mixing them frequently for about 5 minutes. Turn it down to medium and cover. Cook for another 15 minutes or until cooked through and vegetables are cooked through.
Serve thighs with vegetable mixture spread over them.
Personally, I love vegetables.. hand me some ranch to dip them in and I will go to town! I prefer raw veggies over cooked so it was extremely hard for me not to eat this chicken raw as it smelled so delicious!! (that pesky salmonella poisoning stopped me) You could actually make this and “marinade” it in garlic, shallot, scallion, oils, salt and pepper.. cook it off as listed above, and then add the raw veggies over the top for some added crunch 🙂
The chicken thighs will be extremely juicy and amazing, I warn you.. you may want to consider doubling the recipe!! Yumm
I choose thighs specifically for this recipe, but you can make it with breasts or wings if you desire! I also opted to keep the bone in because it adds a lot more flavor to the meat!
I hope you try this recipe, and others!
If you do please let me know what you think…
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