Oregano crusted chicken thighs with yellow rice
Ethan Chlebowski · ♥ 9.6K likes · 239.4K views · 44 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g chicken thighs
Trim and slightly thin two chicken thighs so they cook evenly.
- 2 g salt
- dried oregano
Season with about 1% salt by weight and press a generous coating of dried oregano into the surface.
- 10 g oil
Heat 10 grams of oil in a stainless steel pan to about 400F and lay the chicken down, watching the heat: enough for a crust but not enough to scorch the oregano.
- lettuce
- tomato
- lemon
After a few minutes the chicken releases naturally from the pan; flip it, add chef presses and finish the second side.
- yellow rice
- pickled onions
- dill sauce
Serve over reheated yellow rice with lettuce and diced tomato, a squeeze of lemon, pickled onions and a couple of spoonfuls of dill sauce.