Crispy Chicken Thighs and Quick Sauce Salad

by Nathaniel Smith

I’m really not a salad man, but if I’m going to have a salad it’s going to consist of something a little like this. I like this salad because I can eat it any time of the year. I don’t make salads so I can be on a health kick, I MAKE SALADS TO ENJOY THEM! I’m kinda fussy, so I don’t usually enjoy a cold salad if it isn’t paired with something warm, but this salad is a good mix of warm and cold, so it feels like a meal to me.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C fan (425°F/Gas mark 7). 👋 quantities are to serve 4, adjust as needed.

Step 2

Make the salad dressing ahead of time. Combine 4 tablespoons of the olive oil, the balsamic vinegar, honey, oregano, chilli flakes and a pinch of salt and pepper. Keep at room temperature or refrigerated.

Step 3

Pat the chicken dry and season with 1–2 teaspoons of salt on both sides, along with the all-purpose seasoning and a little black pepper on the flesh side. Be sure to not get any other seasoning apart from salt on the skin. We do this as we want to render the fat and get the skin golden and crispy – any other seasoning bar salt will burn. You’ll end up with a smoky kitchen and annoying fire alarm.

Step 4

Start the chicken, skin-side down, in a cold oven-safe pan with no oil, increasing the heat to low–medium and then medium once it starts to pop and sizzle. Sear the chicken for 8–10 minutes. For the perfect sear, place a heavy pan or cooking weight on top of the chicken. The more contact the skin has with the surface of the pan, the better the sear.

Step 5

Check the chicken every few minutes before flipping. Flip the chicken and place the pan in the oven for 10–12 minutes. (If you don’t have an oven-safe pan, transfer to an ovenproof dish.) Cook until 77–82°C (171–180°F), as thighs are a fatty cut of meat and this is the optimum temperature range for a great bite. Remove the chicken from the pan and leave to rest for 5–7 minutes before tearing into chunks.

Step 6

While the chicken cooks, slice the tomatoes into chunks or thick slices and halves. Place the tomatoes into a colander or sieve and sprinkle with ½ teaspoon of salt. Leave them for 10–15 minutes; this will season your tomatoes and draw out the moisture.

Step 7

Tear the ciabatta into chunks and place on a baking sheet along with the remaining 2 tablespoons of olive oil and the rosemary. Bang in the oven and cook for 5–10 minutes or until golden and crispy. Once done, add the garlic, toss and allow to cool.

Step 8

In the chicken pan, cook the butter and shallot for 1–2 minutes until softened. Add the stock and reduce for 2 minutes over medium–high heat, then add the harissa, parsley and lemon zest and juice.

Step 9

Put the torn lettuce in a bowl with the tomatoes, half the dressing, the torn basil and half the croutons. Toss and serve with the chicken, the rest of the croutons, the harissa sauce and the remaining salad dressing.

  • Ingredients
  • Based on 4 servings
  • 200ml Chicken Stock 1x Knorr Stock Pot Chicken 4x28g
  • 450g Tomatoes, I like to use a mix of cherry tomatoes, vine tomatoes or heritage tomatoes 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g
  • 1 Ciabatta Loaf 1x Sainsbury's Ciabatta, Taste the Difference
  • 1 Shallot, diced 1x Sainsbury's Echalion Shallots 400g
  • 1tbsp Fresh Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 4 sprigs Fresh Rosemary, leaves picked 1x Sainsbury's Fresh Packed Rosemary 20g
  • 2tsp Minced Garlic 1x Sainsbury's Garlic
  • 1.5tsp All Purpose Seasoning 1x Dunn's River All Purpose Seasoning 100g
  • 0.5 Lemon, zest and juice 1x Sainsbury's Lemons
  • 2 heads Romaine Lettuce Leaves, roughly chopped 1x Sainsbury's Romaine Lettuce Hearts, Twin Pack x2
  • 10 leaves Fresh Basil Leaves, roughly chopped 1x Sainsbury's Fresh Packed Basil 30g
  • Malson Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 2tbsp Butter 1x Sainsbury's British Butter, Unsalted 250g
  • 3tbsp Harissa Paste 1x Al'Fez Middle Eastern Harissa Paste 180g
  • 6tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 2.5tbsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml
  • 2tsp Honey 1x Sainsbury's Runny Honey 340g
  • 1tbsp Dried Oregano 1x Sainsbury's Oregano 12g
  • 2tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • 6 Chicken Thighs, skin-on, bone-in 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg
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