My new obsession is chicken thighs, I may be well behind the crowds here but I am so fed up of eating dry, overpriced breast meat. thighs are cheaper, tastier and retain their moisture much better than their booby counterpart.
This looks quite unappealing- I’ll give you that, but try this delicious kebab style chicken dinner and I can almost guarantee it’ll become a firm favourite. It can be adapted to make a healthy supper, served just with salad and yogurt, or can form part of a more indulgent treat, piled on top of flatbreads, drenched in mayonnaise and served with chips and cheese. In the summer you can turn the flavour up another gear and cook the chicken over a charcoal BBQ.
This combination arose when I had a slightly alarming craving for a kebab shop dinner. We all know that an organic, free range kebab shop is going to be hard to find- so instead I made them for dinner. This can be easily prepared the evening before and put together in a flash for a filling, satisfying supper.
4 Tbsp of mayonnaise (recipe can be found here
, try adding a mashed bulb of garlic after roasting in the oven till soft)
Hot chilli Sauce, to taste
2 large sliced tomatoes
500g of grated chedder cheese
1 Red onion Finely sliced
1 small shredded white or pointed cabbage
4 portions of chips (preferably homemade and cooked in goose fat!)
8 High welfare skinless chicken thighs, diced
1 cup of olive oil
1 tsp Oregano
1 tsp Cumin
4 Cloves of Garlic, crushed
Salt and pepper
1 tsp of Chilli
1 tsp Paprika
Finely shred the cabbage and onion and layer in a deep dish, topping each thin layer with a little of the juice of one lemon and a good sprinkling of sea salt. Continue to layer until it is all used Find a small plate which fits inside the dish and can act like a slightly too small lid, and pop a weight on top. The added pressure will help accelerate the pickling process. Put into the fridge and allow to pickle and go soft for a couple of hours, or indeed over night if you have the time and patience.
Combine Olive oil, juice of 2 lemons, garlic, spices, a good pinch of salt and pepper and coat the chicken in the mix. Cover and allow to marinade for at least an hour, and preferably over night.
Cook chips if using.
Heat a large frying pan and cook the chicken in two batches to avoid stewing it. You won’t need oil because the chicken is already coated in it, Fry for 10 minutes, until brown and cooked through.
Heat flatbreads, spread mayonnaise all over, pile on some cabbage and onions, top with a good amount of chicken and finish with some tomatoes and chilli sauce.