zoom Seared balsamic chicken thighs & basil salsa

    Save to your scrapbook

    Seared balsamic chicken thighs & basil salsa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Seared balsamic chicken thighs & basil salsa

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    4 Waitrose Duchy Organic Free R ange Chicken Thighs
    1 tbsp olive oil
    1 tbsp Bart Mediterranean Seasoning
    2 tbsp balsamic glaze
    1 ciabatta
    300g classic vine tomatoes, finely diced
    2 shallots, very finely chopped
    150g cucumber, deseeded and finely diced
    1/2 x 25g pack basil, leaves only, finely chopped
    2 limes, juice


    1. Preheat the oven to 190°C, gas mark 5. Coat the chicken with oil and Mediterranean seasoning. Heat a large ovenproof frying pan over a high heat. Once hot, sear the chicken, skin-side down, for 4 minutes, then turn and sear for 3 minutes.

    2. Drizzle with balsamic glaze, then transfer the pan to the oven and cook for 15 minutes or until the juices run clear and there is no pink meat.

    3. Cook the ciabatta in the oven for the last 8-10 minutes. Meanwhile, mix all the remaining ingredients together to make a salsa. Serve the chicken topped with the salsa and ciabatta on the side.

    Your recipe note

    Edit your recipe note

    Cook’s tip The leftover basil can be kept fresh by trimming the ends and placing the stems in a small cup of water, like a posy of flowers. Change the water daily and keep on the work surface or a windowsill. Avoid putting basil in the fridge, as it will turn black. 


    Average user rating

    0 stars