Pan-roasted chicken thighs with asparagus and charred scallion-sesame salsa from Colu Cooks: Easy Fancy Food (page 159) by Colu Henry

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Notes about this recipe

  • SpatulaCity on November 13, 2024

    Yes, the salsa is everything. You may want to make extra! I started my chicken thighs, skin side down, in a cold cast iron pan and then cranked the heat. I’ve found that this method yields the crispiest skin. Used broccoli instead of asparagus, and it was a little too done for my liking after 20 minutes. But with everything so tasty, a little soft broccoli couldn’t dissuade us from finishing every bite.

  • cookbookdestinations on January 23, 2024

    The scallion salsa is the major player in the recipe, the chicken is very simply seasoned to let the salsa shine so I can imagine that you can replace the chicken with any protein with ease. A definite weeknight dinner that will be on repeat. As long as you still have some scallion salsa leftover, you can have dinner on the table in 10-15 minutes.

  • bwhip on February 18, 2023

    Very delicious dish. Easy to prepare, and the scallion salsa is the star of the show for sure. We’ll make this again.

  • ethedens on July 02, 2022

    Absolutely delicious and very easy. Would absolutely make again.

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