Crispy Chicken Thighs with Romesco Sauce
100%
1
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
7
Low
Nutrition per serving
Calories1007.6 kcal (50%)
Total Fat82.6 g (118%)
Carbs17.5 g (7%)
Sugars5.1 g (6%)
Protein47.8 g (96%)
Sodium866.9 mg (43%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4chicken thighs
bone in and skin on
2 Tbspolive oil
100gcavolo nero
1 Tbspwater
120gpadrón peppers
sea salt
freshly ground black pepper
150groasted peppers
from a jar
1garlic clove
peeled and crushed
20gblanched almonds
toasted
1 Tbspsherry vinegar
½ tspsweet smoked paprika
20gsourdough bread
crust removed
40mlextra virgin olive oil
Instructions
Step 1
Preheat the oven to 200°C/180°C fan/Gas
Step 2
Season the chicken thighs with salt and pepper.
Step 3
Place a large, ovenproof frying pan over a high heat.
Step 4
When hot, add 1 tablespoon of the olive oil and put the chicken thighs in skin side down.
Step 5
Reduce the heat to medium and cook the chicken for 8 minutes.
Step 6
Once the chicken skin is golden brown and crisp, turn the thighs over and add the cavolo nero and water.
Step 7
Season with a little salt and pepper, then place the whole pan in the oven for 8 minutes.
Step 8
Meanwhile, place all the romesco sauce ingredients in a small food processor with a little salt and pepper, and blend until smooth.
Step 9
Place a small frying pan over a high heat.
Step 10
When very hot, add the remaining tablespoon of olive oil, the padrón peppers and a sprinkle of salt.
Step 11
Cook for 4-5 minutes, or until the skin on the peppers has blistered and softened.
Step 12
Remove the chicken from the pan and set aside to rest.
Step 13
Mix the cavolo nero into the pan juices and serve with the chicken, padrón peppers and a generous spoonful of the romesco sauce.
Notes
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