Ingredients for Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

• 1 habanero, Scotch bonnet, or Thai chilli, with seeds, stemmed

• 2 garlic cloves

• 2 spring onions, thinly sliced, white and green parts divided

• 1 tablespoon soy sauce

• 60ml olive oil

• 6 large skin-on, bone-in chicken thighs

• Kosher salt

• 230g 1/4" cubes rhubarb

• 150g 1/4" cubes unpeeled seeded English hothouse cucumber

• 1/2 cup coarsely chopped fresh coriander

• 1 tablespoon honey

• 1 tablespoon vegetable oil

• 1 teaspoon fresh lime juice

• Freshly ground black pepper

Preheat oven to 260°C. Line a baking sheet with foil. Pulse chilli, garlic, and white parts of spring onions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 74°C, 20-25 minutes. Grill on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of spring onions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavours to meld.

Serve chicken with rhubarb salsa alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.