Restaurant Quality Chicken Thighs | Crispy Skin & Whipped Feta

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with additional flavor.

Pat the chicken thighs very dry and season generously on both sides with salt and pepper. Leave uncovered in the fridge for at least 1 hour, overnight is better, if you don’t have time simply pat dry a few times.

Remove chicken from the fridge 20 minutes before cooking. In a small bowl, mix lemon zest, oregano, smoked paprika, and olive oil. Rub or brush lightly over the chicken skin and flesh.

Place a cold frying pan on low-medium heat and add the chicken thighs skin side down. Do not add oil. Let the fat slowly render and the skin turn deep golden, about 10–12 minutes. Do not move them.

Flip the chicken, reduce heat slightly, and cook for another 8–10 minutes until cooked through. Remove and rest.

For the whipped feta, add feta, yoghurt, garlic, olive oil, pepper and a squeeze of lemon juice to a food processor. Blitz until smooth and airy. Taste and adjust acidity. Chill slightly.

For the burnt honey, place honey in a small saucepan over medium heat. Let it bubble and darken until deep amber and just starting to smell toasted, not bitter. Carefully add vinegar and water. Swirl and remove from heat.

To plate, spread whipped feta generously onto a plate. Drizzle some of the cooking oil and juices. Top with chicken thighs. Spoon burnt honey over the chicken. Finish with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens