Crispy chicken thigh tacos with creamy jalapeno salsa

Trim excess skin from bone-in, skin-on chicken thighs and lay them skin side down in a cast iron skillet with a little vegetable oil over medium-high heat; crisp the skin about seven or eight minutes.

Turn the thighs and add chopped knob onions (or green onions) to cook alongside, about the same time on the second side.

Turn the heat down to medium so the onion and garlic do not burn; add a lot of sliced garlic and coat everything with salt.

For the salsa: boil jalapenos with garlic in salted water, let cool and drain well; they must be cool.

Cut the jalapenos into pieces and put them in the blender with the cooled garlic.

With the blender running and the centre of the lid removed, pour in olive oil until about a cup is in and it is emulsified and looks like mayonnaise.

Add torn cilantro, the juice of a whole lime and salt; blend until thoroughly mixed and green.

Take out the thighs, cut the meat off along the bone once fully cooked, and mix it with the browned onions and garlic.

Lay a couple of tortillas on a plate and fill with the chicken, onions and garlic.

Sprinkle with fine sea salt (or a flaky finishing salt), drizzle with the jalapeno salsa and top with cilantro leaves.