Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

8 chicken thighs, boned

3tbsp green olives

salad leaves (rocket, watercress, lamb lettuce)

1 red onion cut in half, then sliced

6 basil leaves

extra virgin olive oil

lemon

1 clove of garlic, crushed

salt

Good enough to eat in the restaurant, but quick and easy to prepare at home, another tasty recipe from chef Toby Welfare of The Cloudberry in Cranbrook

  1. Salt the skin on the chicken thighs and place skin side down in a cold frying pan with a splash of olive oil. Put on the heat, the rising temperature will release the fat from the skin and crisp it up, this takes about 6-8 mins. Turn the chicken thighs and put in a pre-heated oven gas mark 6 for 5 mins until cooked.
  2. Meanwhile cook the green beans in boiling water. I like to cook them for 5 mins until slightly limp, I don’t like green beans when they still have their ‘squeak’ but if you want it more al dente I’d give it 3 mins. 
  3. Crush the garlic and salt with the flat of a knife until you achieve a paste. Put in a bowl and whisk in the oil and lemon, and add any juice from the pan you’ve cooked the chicken in, add the warm green beans, olives and basil and toss. 
  4. Cut each thigh in half and stack the dressed beans, salad leaves and red onion on the plates. Rip up the basil and scatter over. Serve with chunks of crusty bread.

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