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Wednesday tea
It’s hump day. The middle of the week. I woke up at midnight and had trouble getting back to sleep. I’m tired and all I want to do is cook something that is easy to make and delicious to eat.
Ingredients
- Chicken thigh
- Salad leaves
- Avocado
- Lemon zest
- Lemon juice
- Olive oil
Instructions
- On hump day eve, unwrap a piece of chicken and season the skin with some iodised salt. Put it back in the refrigerator uncovered. This is called “dry brining” and will ensure the skin is dry when it cooks in the oven and the skin will be crispy.
- Turn on the toaster oven and turn up the heat to as high as it will go.
- Place a rack on a baking tray.
- Insert a meat thermometer into the chicken thigh so the tip is deep in the thigh muscle.
- Place the chicken thigh on the rack and then put it into the toaster oven.
- Cook until the internal temperature gets to approximately 76 to 78 °C (168.8 to 172.4 °F for Myanmar, Liberia, USA-based readers).
- Remove the chicken from the oven and off the rack and allow it to rest for a few minutes on a plate.
- While the chicken is cooking, put some salad leaves into a bowl.
- Add some diced avocado to the bowl.
- Remove the zest from a lemon and put into a cup.
- Remove the juice from the lemon and put into the cup.
- Add some olive oil to the cup.
- Mix the lemon zest, lemon juice, and olive oil into a salad dressing.
- Pour the salad dressing over the salad leaves and avocado and toss your salad.
- Do NOT go to Urban Dictionary and look up “toss your salad”.
- Plate it all up however you like.
- Eat your meal with a knife and fork or if you’re feeling particularly lazy, with your fingers and then gnaw the cooked muscles from the bones.
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