Butter-basted chicken thighs with pasta salad

Ideas
4 servings Prep: 5 mins, Cooking: 35 mins
Rate this recipe
Deliciously moist and flavourful

By Food24 May 04 2015
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Ingredients (8)

4-6 chicken — thighs
150 ml butter — chilled
150 g pasta — rice
50 g rocket — wild
1/2 red onion — thinly sliced
1 yellow pepper — diced
1 avocado — peeled and cubed
olive oil — to drizzle
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Method:

Place the thighs in a roasting dish. Cut the butter into flat pieces. Gently pull the skin from one side of the chicken pieces to form a pocket. Place the butter underneath the skin. Season with salt and pepper. Cover with foil and roast for 30 minutes. Remove the foil and grill for a few minutes, until browned. Baste often with the melted butter in the bottom of the pan.

Meanwhile, boil the pasta. Drain and rinse under cold water. Leave to cool. Toss with the remaining ingredients, drizzle with oil and serve with the chicken.

Text and image: Ideas magazine

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