While crisped-in-a-pan leftover roast chicken is great in salads, and poached chicken is healthy and succulent, the method I use here is one of my go-tos for feeding a horde of hungry children. It also saves you from turning on the oven and produces the most deliciously browned results. Let me know how you get on.
Crispy chicken thigh, asparagus and cucumber salad with peanut dressing
Crisp, crunchy, spicy, sticky, with a handful of spring-time greens for good measure, and ideal for eating alfresco.
4 large chicken thighs, skin onSalt and black pepper1 tsp olive oil2 small garlic cloves, peeled and grated3 limes, plus extra wedges to serve1 large bunch asparagus (about 350g)100g soba noodles150g fresh or frozen peas1 cucumber, halved lengthways, seeds scooped out and sliced at an angle1 big handful coriander leaves1 small handful mint leaves1 big handful salted peanuts, roughly chopped, to serve
For the dressing15g ginger, peeled and grated 50g smooth peanut butter2 tsp honey2 tsp sriracha (or other chilli sauce)1 tbsp soy sauce1 tbsp sesame oil
Season the chicken generously. Put a large frying pan over a medium heat, pour in the oil and lay in the thighs skin side down…