Pan-fried deboned chicken thigh

I’m really enjoying the extra effort to remove the femur from my chicken thighs. Sometimes I tie them up and use surgical knots, tonight though I just laid it flat and seasoned it with iodised salt, freshly ground black pepper, and some fresh thyme and rosemary.

Ingredients

• Chicken thigh sans femur
• Iodised salt
• Black peppercorns
• Fresh thyme
• Fresh rosemary
• Queensland nut oil
• Cos lettuce
• Fennel
• Red onion
• Radish
• Cherry tomatoes
• Lime juice
• Olive oil

Preparation

• Remove the femur from the thigh
• Using a pestle grind the salt, pepper, thyme, and rosemary in a mortar
• Shred the cos lettuce
• Slice the fennel, red onion, and radish
• Halve the cherry tomatoes
• Mix the lime juice and olive oil to make a salad dressing

Instructions

• Season the deboned chicken thigh with the salt, pepper, thyme, and rosemary after rubbing the skin and muscle sides with Queensland nut oil.
• Heat up a frying pan and lay the chicken into it skin side down.
• Cook until the skin is golden brown and then flip over to cook the muscle side.
• Put all the salad stuff together and dress with the salad dressing.
• Allow the chicken to rest and then when it’s cool enough to touch with a delicate part of your body slice it up so you can eat it with chopsticks 🥢
• Put everything together in a bowl and eat with chopsticks 🥢 to support Chinese Australians whose businesses are suffering because of the reticence of people to eat in their restaurants for unfound fears of infection with SARS-COV-2.