Sunday, February 26, 2012

Chicken salad with arugula, oranges and almonds

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The chicken in this salad is deliciously crispy and caramelized because of the skin. We deboned chicken thighs prior to cooking, but kept the skin on. For some reason I cannot find thighs with skin but no bones - they seem to come either with or without both. If anyone knows where to get them deboned/skin on, please let me know! Until then I'll continue to do it this way - deboning's a bit of work, but well worth it for the flavour and crispiness.  

Chicken salad with arugula, oranges and almonds
Serves two
a couple of handfuls of arugula
one orange
a few artichokes from a jar
handful of almonds
two chicken thighs
dijon mustard
ponzu sauce (a Japanese citrus dressing)
olive oil
salt and pepper

Prepare the chicken by deboning the thighs, but leaving the skin on. Turn skin side up on the cutting board, and season the skin side with salt and pepper. Heat a frying pan on medium heat. Do not add oil because you will be frying the chicken in the fat from its own skin. When the pan is hot, add the chicken thighs skin side down. Let them cook about two-thirds of the way up, until they curl up and start to brown and crisp up. While they are cooking, season the other side of the thighs now facing up in the pan.

When the skin side is cooked, turn the thighs over and cook the other side for another five minutes or so. When cooked, remove from pan and place on a plate to rest. Slice each thigh into pieces that you put on top of the salad.  

Prepare the salad by washing and drying the arugula, peeling and slicing the orange, and halving the artichoke quarters. Roughly chop the almonds and lightly toast in a frying pan. Tip the almonds onto a cutting board to cool as soon as they have finished to prevent them from browning further in the pan. Put all of these ingredients in a big salad bowl.

 Prepare the dressing by mixing a little bit of Dijon mustard with a couple Tablespoons of ponzu sauce, and add olive oil to make into a dressing consistency. Pour over salad and toss. Top with chicken slices and serve.


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