Pan-Roasted Chicken Thighs with Herby Rice & Pickled Salad

Ask your butcher to debone the thighs, or do it yourself by using a small, sharp knife to slice lengthways either side of the bone and then carefully work your way around each end.

Season the thighs all over with salt and leave to come up to room temperature. Place the thighs skin-side down in a heavy-based frying pan and then turn the heat to low-medium. Once they begin to sizzle, cook the thighs for about 15 mins, skin-side down. As they come up to temperature, the fat will render from under the skin and it will turn golden brown and crispy.

Meanwhile, get the rice on. There are lots of ways to cook basmati rice, but my favourite is to add a 2:1 ratio of water to (well rinsed) rice, bring it to the boil, turn the heat to a low simmer, cover with a lid and cook for 10 mins. Turn the heat off and leave to steam for a few minutes.

Meanwhile, finely slice the cucumber, red onion and chilli and add to a bowl with the vinegar and sugar. Stir well and set aside.

Finely dice the shallots and finely chop the herbs. Set aside.

By now the chicken should have been cooking for about 15 mins and the rice for about 12 mins (including steaming time). Turn the rice off and leave it to steam. Flip the chicken thighs to cook the top – they will be almost cooked through, so this will only take about 2 mins.

Remove the thighs and set them aside on a plate to rest for a few minutes. Meanwhile, add the shallots to the chicken fat in the pan and cook for 2 mins until soft. Tip the shallots, any remaining chicken fat, three-quarters of the herbs and the juice of 1 lemon into the rice. Mix well.

Plate up a mound of rice, slice the chicken thighs into nice thick slices and lay them on top, then finish with a pile of the pickled salad. Top with the remaining fresh herbs and a wedge of lemon.