Grilled chicken thigh with tomato and cap dressing
The classic grilled chicken, but different. Served with potatoes and leeks.
Wash the potatoes, cut them unpeeled in slices of 1½ cm. Put the potatoes in a pan of water with salt. Bring to the boil and cook until cooked in 15 min.
In the meantime, remove the dark green part and the bottom of the leeks. Wash the leeks and cut into 4 cm slanted pieces.
Cook the last 8 minutes of the cooking time with the potatoes until the leek is al dente. Drain and drain well.
Meanwhile, brush the chicken with the oil. Heat a grill pan without oil or butter and grill the chicken in 12 min. Golden brown and done.
Turn regularly and season with salt and pepper.
Let the capers drain. Grate the tomatoes over a bowl and collect the juice (the skins you throw away). Slice the chives.
Mix the tomato juice with the capers, chives and the rest of the oil into a dressing. Season with pepper and salt.
Cut the tomatoes into pieces. Divide the potato, leek and tomato over deep plates, sprinkle with the dressing and spread the chicken over it.
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