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