Fresh, healthy, delicious. And it makes a little chicken go a long way.
2 large yellow (bell) peppers (capsicums), halved, cores and seeds removed, and diced
1½ Tbsp extra virgin olive oil
¼ cup dry white wine
1 Tbsp drained capers
6 skinned and boned chicken thighs
1½ Tbsp olive oil
1 tsp dried tarragon (or use fresh if you have it)
6 kaffir lime leaves
Flaky sea salt
Assortment of salad leaves, washed, dried and torn into bite-sized pieces
3 Tbsp extra virgin olive oil
2 tsp white wine vinegar
1 clove garlic, peeled and crushed
½ tsp creamy Dijonnaise mustard
½ tsp flaky sea salt
1 Remove excess fat from chicken thighs. This is a bit fiddly, but it makes a vast improvement (see Recipe Notes below). Mix olive oil, tarragon and kaffir lime leaves in a shallow dish, and add chicken thighs. Toss thighs in the flavoured oil, cover and keep at room temperature while preparing the salad (up to 30 minutes; if preparing in advance, refrigerate, but bring to room temperature before cooking).
2 Heat 1½ tablespoons extra virgin olive oil in a medium sized pan over medium heat. Add yellow peppers and cook for about 7 minutes, lowering the heat if the peppers start browning too quickly. Cook until peppers are softening and just starting to take on some colour. Add wine, season with a few pinches of salt, and cook on a gentle heat for 7-10 minutes, stirring often, until the wine has nearly evaporated. Meanwhile, pat capers dry with paper towels and chop coarsely. When peppers are ready, add capers. Cool.
3 Char-grill or barbecue chicken thighs or cook in a ridged grill pan. It’s important to cook the thighs right through, so start with the top side (what was the skin side), facing down in the pan and cook until the flesh is starting to whiten around the edges. Flip and cook the other side until just cooked through on the thickest part. Transfer to a plate and season with sea salt. Cool for 10 minutes before slicing into fat strips.
4 Whisk dressing ingredients together in a small bowl. Divide salad leaves amongst serving plates. Spoon yellow peppers with all the capery juices over the leaves, then stack sliced chicken in the centre of each salad. Re-whisk dressing, spoon over salads and serve
Chicken skin is pretty tasty when it is cooked until golden or made crisp under a grill or in a frying pan, but unmelted pockets of chicken fat are not. They are also unhealthy, so remove them with a small sharp knife … I know, I know, it’s more work, but ultimately, it is your health you are doing a favour. You’ll find a pocket of fat on each chicken thigh, plus other scrappy bits.