Chicken Thighs With Rhubarb-Cucumber Salsa |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine. Ingredients:
1 habaneros or 1 scotch bonnet peppers or 1 thai chile, with seeds, stemmed |
2 garlic cloves |
2 scallions, thinly sliced, white and green parts divided |
1 tablespoon soy sauce |
1/4 cup olive oil |
6 large chicken thighs, skin on, bone in |
kosher salt |
1 1/2 cups rhubarb, cut into 1/4 inch cubes |
1 cup seedless cucumber, cut into 1/4 inch cubes |
1/2 cup fresh cilantro, coarsely chopped |
1 tablespoon honey |
1 tablespoon vegetable oil |
1 teaspoon fresh lime juice |
black pepper, freshly ground |
Directions:
1. Preheat the oven to 500 degrees. Line a baking sheet with foil.
2. Pulse the chile pepper, garlic, and white parts of the scallions in a food processor until finely chopped. Drizzle in the soy sauce, then the olive oil; process until emulsion forms. Transfer the sauce to a bowl.
3. Place the chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4 inch intervals down to the bone. Season lightly with salt. Place on the 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 165 degrees, 20 to 25 minutes. Broil on high for an additional 2-3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
4. Meanwhile, toss the rhubarb, cucumber, cilantro, honey, vegetable oil, lime juice, and the green parts of the scallions in a medium bowl to coat. season with salt and pepper and let stand for at least 10 minutes to allow the flavors to meld.
5. Serve the chicken with the rhubarb salsa alongside.
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