Ingredients
- Garlic cloves, crushed 4
- Drained capers, finely chopped 2 tbsp
- Anchovies, finely chopped (optional) 4
- Finely chopped fresh rosemary 1 tbsp
- Olive oil 2 tbsp
- Farmstead chicken thigh meat skinless 8 (1kg)
- Steamed baby chat potatoes, to serve 600g (100g per person)
- Salad leaves to serve
Method
- Combine garlic, capers, anchovies (if using), rosemary and oil in a large bowl.
- Cut 4 deep slits in each chicken thigh meat. Add chicken to garlic mixture. Rub mixture into chicken.
- Heat a large frying pan over medium high heat. Cook the thigh meat, in batches, for 4 to 5 minutes each side or until browned and cooked through.
- Serve the dish with potatoes and salad leaves.
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