Thomasina Miers’ recipe for crispy chicken thighs with black rice salad
These crispy and sticky chicken legs are amazing with a black rice hazelnut salad. It’s a great recipe for this season: durable, but not too heavy; Aromatic and tasty, but easy to cook. You can cook it hot, spicy, hot or without chili, which makes it an excellent recipe for developing younger gums. Spices and spices are available in good food stores and supermarkets.
Ripped chicken bags with black rice salad
If you can’t find black rice, you can effectively replace red Camargue rice or mother-of-pearl. The marinade also works well with sweet pumpkins.
- Preparation 20 min.
- Marines at night
- Cook for 30 minutes
- 4-6 page
- 6 boneless chicken legs, with skin
- For the marinade
- ½ tablespoon of black pepper
- 2 strains of lemon grass
- 4 peeled garlic keys
- Juice of ½ lime
- 3 tablespoons fish sauce
- 2 tablespoon of soy sauce
- 2 tablespoons brown sugar
- ½ tablespoon of honey
- For the salad
- 200g black rice
- 1 liter of chicken broth or water
- 40g coconut flakes
- Cashews 75 g
- 3 onions cut diagonally
- Leaves of a large coriander cluster.
- 8 dried apricots, chopped into large pieces
- For vinaigrette.
- Juice of 2 limes
- 1 tablespoon fish sauce
- 1 tablespoon of soy sauce
- 4 tablespoons of grilled sesame or vegetable oil
- 2 tablespoons of honey
- 1 red pepper, finely chopped (optional)
For marinade, place the peppercorns in a mortar and crush with a pistil until they are ground. Must be the outer layer of lemon grass, top and tail and cut the juicy center in large pieces. Grease pepper and garlic to make a paste, put in a plastic bag and add the remaining ingredients to the marinade and chicken. Rub the marinade into the meat and leave it for at least two hours or overnight.
To start cooking, heat the oven to 220 ° C / gas 7. Rinse the rice several times with cold water (to avoid sticking) and layers according to the packing instructions. Chicken broth or water When tender, put in a bowl to cool down.
When making rice, fry the chicken on a baking tray with a stand for 20 to 25 minutes and brush the marinade halfway until the skin is golden and crispy and the juice is cleaned with a knife. Leave for five minutes.
Fry the coconut flakes in the oven until they are golden brown for three or four minutes, be careful not to burn. Repeat with cashew nuts and cut into large pieces.
Add cashew nuts, onions, coriander leaves and apricots to the rice and mix well. Shake vinaigrette ingredients in a glass and season with salt.
Cut the chicken into thick pieces and add the juice to the rice, turn off the vinaigrette and cut it lightly into cubes. If necessary, try some lime or salt, sprinkle with boiled coconut and serve.
And for the rest of the week.
For a meat-free version, 60 ml of peanut or vegetable oil in the marinade and pus eggplant slices before grilling. Replace the fish sauce for more soy if you avoid the fish. The marinade is also delicious with fish, especially when cooked with charcoal.