A week or so ago my friends the two hungry boys posted a salad with two different fried meats. This sounds excellent. I doubled up on the greenary and added a lemony dressing and… fried chicken skin as coutons and roast potatoes for a gluten free tea with a friend. So good.
You will need
- 4 chicken thighs.
- 6 inches of chorizo
- Potatoes. I used some exciting multi-coloured heritage ones
- A bag of mixed green leaves
- Zest and juice of half a lemon
- A teaspoon of french mustard
- Vegetable oil.
- Stick the oven on at 180 Pop a good slug of oil into a roasting tin and pop it in the oven
- Chop your potatoes does to two inches or so
- Slice the chorizo into round about twice the thickness of a pound coin, ideally on the angle
- Rip the skin off the chicken, debone if needed and chop into pieces big enough to eat in one go.
- The oven should be up to speed so pop the potatoes in the oil, shake them about and pop in the oven.
- Stick the chozio and chicken skins into a frying pan and put on a gentle heat. The aim here is to leech the oil from the sausage to fry the chicken skins and later the chicken in.
- Once the chorizo is cooked through lift them out so they don’t burn. Keep the chicken skins going until you’re ready to go.
- Once the potatoes are nearly ready it’s time to bring it all together. Zest the lemon onto the salad and mix the lemon juice with the mustard.
- The chicken skin should be crispy, lift them out onto a piece of kitchen roll and add a pinch of salt.
- Turn the heat up on the pan and add the chicken into the fat and sizzle until cooked.
- Add the chorizo back to the pan and stir round. Pour off the fat.
- Chop the chicken skin into pieces the size of a stamp.
- Sling the mustard and lemon into the pan and stir round.
- Pile everything together. Top with chicken skin.
The lemon helps cut through the grease, the chorizo is spicy and delicious, the chicken skin is crispy and salty. Seems like a faff to make, actually very easy.
Moe dressing would have been good.