Herbed chicken thighs
Photo by Tamara West
A modern version of “chicken in a basket”, the marinade makes the thighs even more succulent and tasty. Serve with mashed potato and a crunchy winter coleslaw.
|6||Chicken thighs, skinned and boned, approx. 500g|
|1 clove||Garlic, crushed|
|1||Anchovy fillet, finely chopped|
|1 Tbsp||Grated parmesan cheese|
|1 small||Lemon, zested and juiced|
|2 Tbsp||Chopped parsley|
|1½ tsp||Cumin seeds, toasted and lightly crushed|
|1 drizzle||Olive oil, to moisten|
- Place chicken thighs in a shallow ceramic or glass dish. Mix together garlic, anchovy, breadcrumbs, parmesan, lemon, parsley and cumin seeds. Moisten with olive oil, season with salt and freshly ground black pepper and spread evenly over chicken thighs. Cover, place in the fridge and leave to marinate for about 1 hour.
- Remove from fridge and bring to room temperature.
- Pour enough oil into a large frying pan to just cover the base and place over a medium heat. Rub marinade into chicken as much as you can then roll each chicken thigh in dry breadcrumbs.
- Place in hot oil and fry on each side until brown and cooked through. Serve with plenty of lime or lemon wedges.