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| Spicy cheese topped baked chicken thighs with minted potatoes and peas |
Chicken thighs, when cooked properly, are by far the most succulent part of the bird. One way of cooking them to all but ensure they are served at their juicy and tender best is to bake them in the oven (as opposed to roasting them) on the bone and in a casserole dish. The dish traps the moisture and thus to a certain extent the flavour, leaving the rested thighs moist, soft and delicious. This recipe cooks the chicken thighs in just this way before adding that little bit extra something in the form of a spicy cheese melt on top of the rested meat.
Ingredients (Serves 1)
2 medium chicken thighs (bone in)
Drizzle of vegetable oil
Hot chilli powder (be careful with amount used)
Salt and pepper
6 to 8 baby new potatoes (or as required)
2 ounces Cheddar or similar hard cheese
1/4 small red onion
1 red chilli
Bit of butter
1/2 teaspoon dried mint
3 tablespoons frozen peas
Malt vinegar (optional)
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| Seasoned chicken thighs are ready for baking |
Directions
If the chicken thighs have been in the fridge, make sure you remove them around half an hour prior to starting cooking to let them come up to room temperature.
Preheat your oven to 200C/400F/Gas Mark 6.
Drizzle a little oil in to a casserole dish large enough to comfortably contain both chicken thighs and wipe it over the base with a piece of kitchen paper. This is just to minimise the risk of the thighs sticking. Peel the skin from the thighs and discard. Season the thighs all over with some salt, pepper and the chilli powder before laying them fleshiest sides up in the casserole dish. Put the lid on to the dish and place it in to your oven for thirty to thirty-five minutes, depending upon the size of the thighs.
When the thighs have been in the oven for about fifteen minutes, wash the potatoes and if they are a little on the large side, cut them in half. Put them in to a pot of cold, salted water and bring to a simmer for about twenty minutes or until just softened all the way through.
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| Baked chicken thighs |
Take the casserole dish from the oven at the end of the allotted cooking time, sit it on a heatproof surface and carefully remove the lid. Use a skewer to pierce the thickest part of each thigh and ensure the juices run clear, with no trace of red or pink remaining. If necessary, cook for five more minutes and test again. Put the lid back in place and set aside for ten minutes to rest.
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| Spicy cheese topping ingredients |
Coarsely grate/shred the cheese in to a deep plate or small bowl. Finely dice the peeled red onion quarter and add it to the cheese along with the topped, seeded (seeds are not nice in the topping) and finely diced chilli. Season with some black pepper and still well to combine. Put your kitchen grill/broiler on to preheat to its highest setting.
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| Buttered and minted potatoes |
Drain the potatoes through a colander at your sink and allow them to steam off for a couple of minutes to dry out. Add the butter and dried mint. Carefully swirl the pot to evenly coat.
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| Spicy cheese is scattered over baked and rested thighs |
Bring a pot of water to a boil and add the frozen peas to simmer for three minutes.
Remove the lid once again from the casserole and carefully top the chicken thighs with the cheese combination. Place the dish under the hot grill for a couple of minutes until the cheese is melted and bubbling.
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| Drained peas are seasoned in colander |
Drain the peas through a colander and suspend the colander back over the pot before seasoning the peas with salt, black pepper and - if desired - malt vinegar. Gently shake the colander to evenly distribute the seasonings.
Lift the chicken thighs to a serving plate with a slotted spoon. Arrange the potatoes and peas alongside.
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| Cutting in to spicy cheese topped chicken thigh |
