John Myers
Contents
show
Ingredients
For the sheet metal:
- Salt and pepper, white, fresh from the mill
- Sunflower oil
- Margarine, for greasing
For the paste:
- 2 small Tomatoes
- 6 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 tbsp Red pepper paste "Shandong"
- 20 g Ginger, finely grated, fresh or frozen
- 1 tbsp Lime juice, fresh
- 1 tbsp Sunflower oil
For the salad:
- 4 medium sized Tomatoes
- 1 small Cucumber
- 0,5 medium sized Onions, brown
For the dressing:
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Orange juice
- 1 tbsp Lime juice, fresh
- 1 tbsp Red wine vinegar
- 1 tsp Herbal mix, Provence, frozen or dried
- Salt and pepper, black, fresh from the mill
- 1 pinch Sugar
- 2 tbsp Sunflower oil
To garnish:
- 4 Lettuce leaves, lollo bionda or frisée
- 4 Lime sections
- 30 g Peanuts, roasted and salted
- Flowers and leaves
Instructions
- Remove any skin from your thighs, wash and dry well. Rub with salt and pepper and brush with olive oil. Grease a baking sheet with the margarine. Place the thighs on top and place in the oven preheated to 200 degrees and bake for 25 minutes (the thighs should start to get a brown color).
- In the meantime, cut the ingredients for the paste very small and roughly crush them with a mortar. Spread the paste on the upturned legs and fry for another 20 minutes.
- Chop the ingredients for the salad bite-sized. For the dressing, squeeze the garlic and mix with the remaining ingredients. When the roasting time is over, add the dressing to the salad and mix in. Equip the serving bowls with the washed lettuce leaves, place the lettuce and chicken thighs, finish garnishing, serve and enjoy.
Attachment:
- Red pepper paste "Shandong", see: Red pepper paste "Shandong"
