We're taking full advantage of one of the tastiest and cheapest cuts of meat — chicken thigh. Picture it in a summer salad or smothered in pesto.
Ingredients
Makes 3 dinners, each serving 4
1kg Baby Potatoes
90g Balsamic Vinegar
150g Basil
250g Bread
200g Celery
14 Chicken Thighs (8 Skin-On, 6 Skinless)
10g Chilli Flakes
15g Coriander
1 Cucumber
1 Bulb of Garlic
15g Ginger
200g Green Beans
2 Lemons
1 Onion
35g Parmesan
40g Pine Nuts
800g Plum Tomatoes
30g Salted Roasted Peanuts
60g Soy Sauce
20g Sugar
500g Tomatoes
250ml Vegetable Stock
The Recipes
Crispy Chilli Chicken Salad
This salad is the perfect combo of textures and flavours. The chicken adds crispness, the veg adds freshness, and the chilli soy dressing ties it all together.
Tuscan Tomato & Bread Soup
This is a classic Tuscan dish – it's rich, warming, and unctuous but also super fresh. The perfect way to use up any stale bread you've got hanging around.
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Crispy Pesto Chicken Thighs With Grated Tomato Dressing
Could you call this ‘Chicken Con Tomate’? No, but a raw tomato dressing adds a nice lift to this recipe. Perfect with a Peroni Nastro Azzurro Gluten Free