GRIDDLED CHICKEN THIGHS WITH CHICKPEAS, PIQUILLO PEPPERS AND LEMONY DRESSING
Don’t automatically turn to chicken breasts over other parts of the bird. Chicken thighs are fantastically tasty too, and because they are richer and more robust, they can stand up to punchy flavours better. With its mix of chickpeas, capers and piquillo peppers, this is casual Spanish cooking at its best and would be a great summery meal served with the Feta, Watermelon, Cucumber and Mint Salad.
Servings
4
Servings
4
Ingredients
FOR THE DRESSING
Instructions
  1. Place a griddle pan over a high heat. Put the chicken on a plate and drizzle with a little olive oil. Season with salt and pepper and toss well to coat. Place in the hot griddle pan, skin side down, and cook for 4–5 minutes, until the skin is dark golden, crisp and marked with griddle lines. Lower the heat and turn the chicken over. Cook for a further 6–8 minutes, turning now and again, until the chicken is cooked through. Remove and set aside to rest for a few minutes.
  2. To make the dressing put the mustard into a bowl, add the olive oil, lemon juice and salt and pepper. Mix well, then taste and adjust the seasoning as necessary.
  3. Place the peppers strips, chickpeas and caper berries in a salad bowl and mix well. Taste and adjust the seasoning as necessary.
  4. Mix the basil into the chickpea salad, then pour in three-quarters of the dressing. Slice the chicken into chunky slices and place on top of the salad. Toss lightly, drizzle over the remaining dressing and serve.
HOW TO GRIDDLE
  1. Whenever you use a griddle pan, always press down hard what you are cooking and hold it there for a few seconds. This will help achieve those characteristic scorch lines, which not only look attractive but mean more flavour.