I was reading Lorraine’s blog this morning and she described a fennel salad and a Thai-style dressing. It looked really good. #NotQuiteNigella I’ve adapted Lorraine’s recipe.
- Chicken thigh sans femur
- Bread (1 slice)
- Iodised salt
- Whole black peppercorns (1 tablespoon)
- Red onion
- Cherry tomatoes
- Icing sugar (1 tablespoon)
- Fish sauce (3 tablespoons)
- Garlic (grated)
- Lime juice (3 tablespoons)
- Warm water (1 tablespoon)
- Heat the oven to about 200 °C.
- Take a chicken thigh from the refrigerator and with a sharp knife dissect out the femur.
- Put a piece of bread on a baking sheet and put the deboned chicken thigh on the bread with the skin-side up.
- Add some iodised salt to the skin.
- Put the chicken and bread into the oven for about 40 minutes so the juices and fat from the chicken will impregnate the bread and effectively leave you with a piece of fried bread with a crunchy crust and exposed bits.
- With a mandolin and wearing a safety glove slice the fennel and red onion and put into a salad bowl.
- Chop some parsley and add to the salad bowl.
- Halve some cherry tomatoes and add to the salad bowl.
- Grind the whole black peppercorns in a mortar with a pestle to give the salad a nice kick.
- To a tablespoon of warm water add a tablespoon of icing sugar and then add the fish sauce and lime juice.
- Mix the grated garlic to the salad dressing.
- Mix the salad and dress with the Not Quite Nigella Thai-style.
- When the chicken is ready, transfer the golden brown chicken on the crispy ‘fried’ bread to a dinner plate and then with tongs add the salad next to it. Garnish the salad with mint leaves and fronds from the fennel.
- I’d use a steak knife to cut the chicken so it includes the bread.
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