Pan-Fried Chicken Thighs with Mediterranean Salsa
—·Mediterranean
Ingredients
- 8 boneless, skin-on chicken thighs
- olive oil, for cooking
- 200 grams purchased tzatziki or hummus
- sea salt and ground pepper
Salsa
- ½ cup finely chopped piquillo peppers
- 8 green olives, finely chopped
- 2 tablespoons capers
- 2 gherkins, finely chopped
- ¼ cup parsley, finely chopped
- 2 cloves garlic, crushed
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
4 steps
- 1
Season the chicken on both sides. Heat a little oil in a large sauté pan, add the chicken and cook until golden and cooked through.
- 2
Salsa - Combine all the ingredients in a bowl and season with salt and pepper.
- 3
To serve - Spread the tzatziki or hummus over the base of a platter and spoon over half the salsa. Top with the sliced chicken and remaining salsa.
- 4
Serving suggestion - Mix 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, 1 crushed clove garlic and 2 teaspoons dried dill in a large bowl. Season with salt and pepper. Slice 4 baby cucumbers or ½ a telegraph cucumber, 3 spring onions and dice 1 avocado. Add to the dressing and gently toss together.
Progress
0 / 4 steps
