Crispy-Skinned Chicken Thighs
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Crispy-Skinned Chicken Thighs

Crispy-Skinned Chicken Thighs

with Pear, Potato & Feta Salad

We love a good Chicken with Pear, Potato & Feta Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Pear

100

Feta Cheese

12

Balsamic Vinegar

(Contains Sulphites)

15

Honey

4

British Chicken Thighs

40

Wild Rocket

Not included in your delivery

1

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)866 kcal
Energy (kJ)3623 kJ
Fat43 g
of which saturates16 g
Carbohydrate59 g
of which sugars16 g
Protein44 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Roast the Potato
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop onto a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking. Once cooked, remove from the oven and leave to the side.

Prep
2

Quarter the pear and remove the core. Cut lengthways into 1cm wide slices. Break up the feta into small chunks. Set both aside. Put the balsamic vinegar and honey into a large bowl and add the olive oil (see ingredients for amount). Add a pinch of salt and pepper and mix together with a fork. Leave to the side.

Cook the Pear
3

Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the pear slices and cook until they have softened, and slightly browned, turning them a couple of times, 4-5 mins. Once cooked, gently transfer to the bowl with your dressing. Leave to the side.

Fry the Chicken
4

Pop the now empty pan back on medium- high heat, add a drizzle of oil if the pan is dry. Season the chicken with a pinch of salt and pepper. Once hot, lay in the chicken skin-side down and fry until the skin is golden and crisp, 5 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Once golden, turn and cook for 5 mins on the other side, then continue cooking, turning every 2 mins for 4-6 more mins or until the chicken is cooked through.

5

Once the chicken is cooked, remove it to a board and leave to rest for a couple of mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. While the chicken rests, put the potatoes into the bowl with the pear and dressing. Add in half the feta and all of the rocket. Toss everything together (or use your hands) to gently combine.

Finish and Serve
6

Thinly slice the chicken. Divide the salad between bowls and top with the sliced chicken and the remaining feta. Enjoy!