Naomi Devlin's 'Lick your fingers chicken'
Number of Servings
These days many people choose chicken breast over the dark meat and wouldn’t dream of eating the skin or gnawing on the sticky delicious bits at the ends of the bones.
Well, I urge you to do just that: cook your meat on the bone, eat the skin and nibble on the cartilage that’s grown soft during cooking. The amino acids they contain help you to break down the muscle protein, have a healthy gut and keep your skin plump.
Rich sticky, salty and lemony – I defy you not to lick your fingers when you eat these chicken thighs!
- 1 tsp pure goose fat 4 free range chicken thighs 4 bay leaves 2 preserved lemons 1tsp freshly ground black pepper
- Heat your fat in an ovenproof frying pan and add your chicken thighs skin side down.
- Cook for a few minutes until lightly golden before turning them over and placing a bay leaf underneath each of them.
- Add 50ml of water to your pan and cover with a lid.
- Simmer on a low heat for 45 minutes. Check occasionally that the water hasn’t completely evaporated and top up as necessary.
- Meanwhile, preheat your oven to 220°C.
- Scrape the flesh out of your preserved lemons and put to one side for another recipe.
- Chop the remaining rind finely. Spread your rind evenly over your chicken thighs and baste generously with the fat from the pan.
- Bake in the over for 15 minutes, until the skin is crispy.
- Serve alongside a summer salad or grilled courgettes and salsa verde.