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1
In a large bowl, mix together olive oil, garlic salt, lemon juice and grated garlic.
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2
Put chicken thighs into the bowl, rub the chickens with the sauce and refrigerate for half day.
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3
In a hot skillet (large enough to cook 4 chicken thighs.
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4
If it is not available, please work on 2 batches), put the chickens, skin side down and cook over medium heat until skin is crisp and golden brown.
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5
Turn chickens, reduce heat to medium-low heat and cook the other side until chickens are no longer pink.
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6
Take the chickens out of the skillet and place on a cutting board or plate.
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7
Cover with aluminum foil to keep chickens warm.
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8
Halve avocado, remove seed, scoop avocado pulp and slice each halved avocado into 4.
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9
(total 8 slices).
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10
Discard the fat in the skillet and put avocado slices into the skillet and saute both sides of avocados until lightly brown.
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11
Add salt and black pepper to taste.
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12
Take the avocados out and place on another plate.
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13
Set aside.
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14
In the same skillet, put A.1.
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15
original sauce, almond milk and dark chocolate chips.
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16
Heave over medium low heat and stir to melt chocolate.
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17
When the chocolate chips melt, stir in walnuts.
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18
Turn off the heat and spread the sauce on each serving plate.
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19
Place 1 chicken thigh and 2 slices avocado on the sauce on each serving plate.
