Chicken Thigh Salad with Barbecue Sauce

Description

Chicken Thigh Salad with Barbecue Sauce

Ingredients

• Chicken Drumstick - 1 piece
• Potato - 10.6 oz
• Vegetable Oil - 1 qt
• Young Spinach "Belaya Dacha" - 6.3 oz
• Kailomania: Mix No. 2 "White Dacha" - 2.3 oz
• Parsley - to taste
• Barbecue sauce - 1.8 oz
• Paprika - to taste
• Turmeric - to taste
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Thoroughly wash the potatoes, but do not peel them. Cut into wedges and boil in salted water until par-cooked, which will take about 10 minutes. Then drain the water, pat the potatoes dry with paper towels, place them on a baking sheet lined with plastic wrap or parchment paper, and put them in the freezer for 20 minutes.

Step 2

Pat the chicken dry, season with salt and pepper, drizzle with vegetable oil, and roast in an oven preheated to 356°F for 30 to 40 minutes. Allow the cooked meat to cool slightly, then shred it and mix it with the sauce.

Step 3

Heat oil in a saucepan and fry the frozen potatoes until golden brown. Once cooked, transfer the potatoes onto paper towels to absorb excess fat, then season with salt, paprika, and turmeric.

Step 4

Place the mix on a plate, then add the potatoes and chicken on top, and garnish with parsley leaves.

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