Fact: You don’t have to use every dish in your kitchen (or every item in your pantry) to create a memorable dinner. Check out this recipe for chicken thighs with chilli crisps from Yasmin Farr’s new cookbook. Cook simply, live well: Flexible, flavorful recipes to suit any mood.ready in 20 minutes with minimal effort and materials.
“When my friend Ian gifted me a jar of his new brand of Chili Crisp, I was instantly hooked,” Farr writes. “Before I hit the bottom of the bottle, I wanted to see how many dishes I could make with this richly flavored, heat-packed condiment, so I whipped up this simple chicken dinner on a whim. .”
She recommends serving it with your favorite rice (white rice, rice cooked in coconut milk, marinated in miso, etc., if you prefer) or mixed vegetables. It also goes great with roast potatoes.
from the book Cook simply, live to the fullest: Flexible, flavorful recipes to suit any mood. (Copyright © 2024 by Yasmin Fahr). Reprinted with permission of HarperCollins Publishers.
1. Heat a large frying pan over medium heat, fill with oil, and tilt the pan to lightly coat the entire surface. Add the chicken, season with salt on top, remove from the pan and cook gently until browned on the bottom, 5 to 7 minutes. Flip, season the other side lightly with salt, and cook for another 5-6 minutes, until no longer pink. (Cut the chicken into the thickest part.)
2. Remove the chicken from the heat, add a spoonful of soy sauce and stir with a wooden spoon, scraping up any bits from the bottom. Add more soy sauce if it doesn’t all go to the bottom.
3. Spoon the chilli crisp over the chicken and bring the jar to the table. Tear the cilantro over the chicken and, if desired, cut the green onions as well.
