Roasted Chicken Thighs with Mint & Pear Salad

Okay well this chicken was so juicy, loved it, although my brother Arnold gave me a hand with this dish and i only had 1 piece when I made about 3, and so he just took 2 and gave me 1 small one... and in here I used a salt rub that contains Salt (obviously), Coriander, Kaffier Lime and Chili.

Ingredients:

Chicken-

2- Chicken Thighs
50mL- Brandy
Salt & Pepper
2Tbsp- Olive Oil
1Tbsp- Butter (Salted)
Dried Herbs & Spices (optional)
Salad-

1bunch of Mint leaves
Handful of Spinach
Cherry tomatoes (as much as you want to liking)
2- Asparagus
Thinly Sliced Red Onion (to your liking)
1- Pear

Vinaigrette-

1Tbsp- Olive Oil
2-Tbsp- White Wine Vinegar
1tsp- Maille Wholegrain Mustard
Segment of Lime juice
Crack of Pepper

Method:

Chicken-

Preheat oven to 200°C. Place Chicken Thighs in a bowl and pour over the Olive oil then crack the salt and pepper or any other dried herbs (optional), and mix with your hand thoroughly until chicken is well marinated. Use a non-stick frying pan and put it over high heat, once pan is hot enough, throw in the chicken and any excess olive oil with it. Seal all sides or until skin has a light golden color, then use half of the brandy (25mL) over the chicken and Flambé (see note), once the fire dies out Flambé once again, and quickly add in the butter until it's all melted, cook for another 30 seconds or so and off the heat and into the oven for 30minutes (turn over half way).

Vinaigrette-

Combine all ingredients together and use a fork and whisk the mixture together until well combined.

Salad-

Wash ingredients over cool water then, cut the cherry tomatoes into quarters and place in a bowl with the spinach. Pick the mint leaves and roughly cut them and mix it with the spinach and tomato. Thinly Slice the red onion and mix through with the rest of the salad until vegetables are combined, cut pears into small bite sized pieces and place on top. Then pour over the vinaigrette and mix through. For the asparagus, snap off it's end, you'll feel a woody bit then it should easily be snapped, once that's done, blanch the asparagus in a hot pot of water until color of the stalk changes to a darker green, this shouldn't take too long otherwise you'd over cook the asparagus. Once blanched quickly place it in a bowl of cold water and slice it down the middle and garnish or combine it with the salad.

Note:

Flambé: During a cooking procedure alcohol is added to a hot pan and bursts into flames

.rEy.