Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves 4

By Stephen Terry
From Saturday Kitchen


For the crispy chicken thighs

  • 60g/2¼oz sea salt
  • 1 small dried red chilli
  • 2 garlic cloves, crushed
  • 4 large chicken thighs, boneless, skin on
  • 1 tbsp vegetable oil

For the aioli

  • 1 bulb garlic
  • 2 free-range egg yolks
  • 1 tsp Dijon mustard
  • few saffron strands
  • 150ml/5fl oz rapeseed oil
  • 150ml/5fl oz extra virgin olive oil
  • ½ lemon, juice only
  • salt and freshly ground black pepper

For the avocado

  • 2 avocados, peeled, halved, stone removed and cut into 2cm/1in slices
  • 1 free-range egg, beaten
  • 50g/1¾oz plain flour
  • 50g/1¾oz panko breadcrumbs
  • vegetable oil for deep-frying
  • flaked sea salt

For the chargrilled asparagus and chorizo

  • 8 spears asparagus, trimmed, ends peeled
  • 4 cooking chorizo sausages, skin removed

For the monk’s beard and dandelion salad

  • 100g/3½oz monk’s beard, stalks removed.
  • 1 head of dandelion salad, trimmed and washed
  • splash sherry vinegar
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