Crispy Chicken Thighs with Tomato-Lettuce Salad

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Tomatoes≈ $4.67 per kg 90 g
4. 4 Ground black pepper 1 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Soy sauce 17 ml
7. 7 GheeNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 8 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the thighs, pat dry, and season with salt and pepper. Slice the onion² into half-moons, chop the tomatoes³, mince the garlic⁵, and hack the dill⁸.

2. Heat the ghee in a skillet over medium heat and sear the thighs skin-side down for 8 minutes until golden brown.

3. Flip, cover, and simmer on low for 20 minutes until the juices run clear.

4. In another pan, fry the onions² in sunflower oil for 3 minutes, then add the garlic⁵ and cook for 1 more minute.

5. Pour in the soy sauce and reduce over high heat for 1–2 minutes until slightly thickened, then remove from heat.

6. Toss the tomatoes³ with dill⁸ and the dressing, plate, and top with the hot thighs.