Chicken Thighs with Crunchy Summer Veg
Chicken Thighs with Crunchy Summer Veg is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Heat a medium heavy skillet, preferably cast iron, over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat a medium heavy skillet, preferably cast iron, over medium.
Meanwhile, place chicken thighs, skin side down, on a work surface.
Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone.
This will help the thighs cook a little more quickly and evenly.
Add oil to pan.
Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere.
Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18–20 minutes.
Some seeds will end up in the pan, which is fine as they will flavor the oil.
Spoon out any that are burning.
Turn chicken and cook on second side until just cooked through, about 4 minutes longer.
Transfer to a platter and let rest 10 minutes.
While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
Cut chicken off the bone, then slice crosswise into 1 1/2"–2" pieces.
Gently toss chicken and pita chips into salad.
Taste and season with more vinegar and/or salt if needed.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.