Crispy chicken thigh, asparagus and cucumber salad with peanut dressingCrisp, crunchy, spicy, sticky, with a handful of spring-time greens for good measure, and ideal for eating alfresco. Put a large frying pan over a medium heat, pour in the oil and lay in the thighs skin side down. Once the chicken is cooked, take the meat off the bone and roughly shred along with the crispy skin. Arrange the noodles, asparagus and peas on a serving plate and scatter over the cucumber and chicken. Save all the chicken fat poured off from the pan – it’s delicious on roast potatoes.

Source: The Guardian May 10, 2021 12:00 UTC