Chicken thighs with salt-roasted potatoes

Name: Chicken thighs with salt-roasted potatoes
Ingredients: 2 chicken thighs (about 500 g); 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 4 medium potatoes (about 700 g); 1500 ml water; 250 g coarse salt; 100 g cheese or semi-hard cheese; 2 tablespoons sour cream; 1 garlic clove

Meat - Chicken thighs with salt-roasted potatoes by Roberta I. - Recipia

Chicken thighs with salt-roasted potatoes are cooked in a dry cooker pan, while the potatoes, boiled for 10 minutes, brown on a bed of salt. The thighs cook through alongside the potatoes, which develop browned skins and soft centers; I serve them with cheese while they're still hot. I keep the potato skins on and eat them with the centers and cheese. Preparation: 15 minutes. Cooking: 45 minutes. Resting: 30 minutes. Total time: 90 minutes. Serves: 2. About 760 kcal and 48 g protein per serving.

Ingredients

2 chicken thighs (about 500 g)
1 teaspoon fine salt
1/2 teaspoon ground pepper
4 medium potatoes (about 700 g)
1500 ml water
250 g coarse salt
100 g cheese or semi-hard cheese
2 tablespoons sour cream
1 garlic clove

Preparation

1. Pat the thighs dry with paper towels. Sprinkle them with 1 teaspoon fine salt and 1/2 teaspoon pepper, then set aside for 30 minutes. 2. Wash the potatoes well, leaving the skins on, and boil them in 1500 ml water for 10 minutes. Drain. 3. Spread the coarse salt over one half of the dry cooker pan and place the potatoes on top. Put the thighs in the other half and cook everything over low heat for 30 minutes. 4. Cut the potatoes in half and leave them cut side down for another 5 minutes, until browned. Put the thighs and potatoes on plates, then top the potatoes with cheese, sour cream or grated garlic.

Notes

Medium potatoes that are as close in size as possible cook evenly; large ones may still be firm after the short boil. Thick thighs may need a few extra minutes, so check that they're cooked through near the bone. I don't rush the cut potatoes: I leave them until golden spots appear on the cut side. If the cheese is saltier, taste a potato before adding more salt at the table. I serve them with a simple green salad. You can use 2 tablespoons sour cream or 1 grated garlic clove instead of the cheese; the garlic version is dairy-free. Store leftovers in a sealed container in the fridge for up to 3 days.