Recipe Spicy Chicken Thighs with Rhubarb-Cucumber Salsa
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Auteur : EpicuriousInternet : https://www.epicurious.com/recipes/food/views/spicy-chicken-thighs-with-rhubarb-cucumber-salsa-395038
Serves: 4
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 1 habanero, Scotch bonnet, or Thai pepper, seeds removed, stemmed
- 2 garlic cloves
- 2 green onions, thinly sliced, white and green parts divided
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 6 large skin-on, bone-in chicken thighs
- Kosher salt
- 1 1/2 cups 1/4" cubes of rhubarb
- 1 cup unpeeled, seeded, English hothouse cucumber, cut into 1/4" cubes
- 1/2 cup chopped fresh cilantro roughly
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp fresh lime juice
- Freshly ground black pepper
PRÉPARATION
- Preheat the oven to 260°C (500°F).
- Line a baking sheet with aluminum foil.
- Finely blend the chili pepper, garlic, and white parts of the spring onions in a food processor.
- While the food processor is running, add the soy sauce, then the olive oil; blend until emulsified. Transfer the sauce to a bowl.
- Place the chicken thighs, skin-side up, on a work surface and score them crosswise at 1.9 cm (3/4 inch) intervals down to the bone.
- Lightly salt them. Place on a prepared baking sheet and brush with the sauce.
- Bake until the skin is crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 74°C (165°F), 20 to 25 minutes.
- Grill on high for an additional 2 to 3 minutes for crispier skin, if desired. Let stand for 5 to 10 minutes.
- Meanwhile, in a medium bowl, toss the rhubarb, the next 5 ingredients, and the green onions until well coated.
- Season with salt and pepper to taste and let stand for at least 10 minutes to allow the flavors to blend.
- Serve the chicken with the rhubarb salsa.
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