Chicken thighs with Kampot pepper served with a salad of strawberries and balsamic vinegar

Ingredients

• 16 chicken thighs
• 2 teaspoons of black Kampot pepper
• 1 lemon
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• 1 rosemary sprig
• 125 g arugula
• 250 g lamb's lettuce
• 6 strawberries
• aged balsamic vinegar

Instructions

1. Let the chicken thighs marinate for 30 minutes in olive oil with lemon juice and grated zest, rosemary, garlic, and two teaspoons of Kampot pepper.

2. Preheat the grill or oven to 180 °C and then bake or grill for about 30 minutes until the skin is crispy golden. The meat needs to be turned regularly during cooking.

3. While the chicken is grilling, wash the salad and cut the strawberries. When the chicken is almost done, add the strawberries to the salad with a little olive oil and aged balsamic vinegar. Mix the salad well and serve with the chicken thighs.

Enjoy your meal!

Author: Matteo De Carli