Crispy Chicken Thighs

1. 1

   Mix together the garlic, chilli, lemonrind and coriander or parsley.

2. 2

   Generously season the chick thighs, then gently loosen the skin from the flesh.

3. 3

   Spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place.

4. 4

   Heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through.

5. 5

   Turn the chicken and squeeze over the lemon juice.

6. 6

   Cook for a further minute or so, then serve skinside up with plain rice and green vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.