Let’s cook!
Ingredients
3 Boneless Skin-on Chicken Thighs | 20ml Soy | 2 Garlic Cloves | 10g Honey | 2 Bunches Basil | 100g Basic Mayonnaise | 30g Defrosted Peas | 5g Mint | 30g Watercress | 15ml Olive Oil | 20g Lemon Juice | Salt & Pepper.
Method:
Step 1. Marinate your chicken thighs with soy, crushed garlic & honey and leave overnight in the fridge
Step 2. Blend the basil, olive oil & lemon juice until it forms a smooth purée and then mix through your mayonnaise and season to taste with salt and pepper
Step 3. For the salad. Mix watercress, peas & fresh mint and dress with lemon, olive oil salt & pepper.
Step 4. Fry your chicken skin-side down in a medium high cast iron skillet for about 4 minutes until you achieve crispy skin, then flip and cook for a further 4 minutes until cooked all the way through.
Step 5. To serve. carve your chicken into bite size pieces. Plate with your mayonnaise on the side and finish with your salad. Enjoy!