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"