Garlic & Herb Charred Chicken

• While the fries are baking, in a large bowl, 
combine garlic & herb seasoning, a pinch of 
salt and pepper and a drizzle of olive oil. 
• Add chicken thigh and toss to coat. 

• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Add chicken thigh and 
cook until browned, 2 minutes on each side. 
Remove from heat, then add the honey to the 
pan and toss to coat.
• Transfer chicken to a second lined oven tray and 
bake until cooked through, 8-12 minutes. 
TIP: The spice blend will char slightly in the pan, this 
adds to the flavour! 
TIP: Chicken is cooked through when it is no longer 
pink inside. 

• While the chicken is cooking, finely chop 
cucumber and tomato.
• Drain pickled onion.
• In a second large bowl, combine cucumber, 
tomato, pickled onion, mixed salad leaves and 
a drizzle of olive oil. Season to taste. 
Little cooks: Take the lead and toss the salad!