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Seared balsamic chicken thighs & basil salsa
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4 Waitrose Duchy Organic Free R ange Chicken Thighs
1 tbsp olive oil
1 tbsp Bart Mediterranean Seasoning
2 tbsp balsamic glaze
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.
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.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in Tue Jul 20 10:42:16 BST 2021.