Crispy Chicken Thighs, Corn Mash & Burnt Spring Onion Chimichurri

This recipe and more on my website www.spoonfulfelicity.com
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It's time for episode 10 of my winter series, this week I'm showing you my favourite way to cook spring onion as they're coming into season and using them as the perfect condiment to go with crispy chicken thighs and corn mash.
Learn how to:
- cook spring onion
- make the best chimichurri
- use frozen corn for a cheap, easy and healthy alternative to polenta
- debone chicken thighs
- cook chicken thighs so they are juicy with a really crispy skin
Let me know in the comments if you make this one, and please like and subscribe for more :)
Ingredients: (serves 4)
Burnt Spring Onion Chimichurri:
2 bunches of spring onion (approx 200g)
20g parsley
2 rosemary sprigs
1 lime, juiced
1 Tbs apple cider vinegar (ACV)
1/2 tsp chilli flakes
1 Tbs EVOO
2 pinches of sea salt
Black pepper
Corn purée (mash):
400g frozen corn
380mL semi-skimmed milk (or soya milk)
1 tsp smoked paprika
Salt
8 skin-on chicken thighs (approx 1 kg) - alternatively you can use a mix of thighs and drumsticks, comment if you would like a step by step to debone drumsticks.
If you don't want to debone the chicken thighs then roast then with the bone at 200°C for 30-40 minutes until golden brown and burning hot in the centre.

[@artemisia16bit]

Saw one of your shorts and headed over here straight away. Can't believe you have less than 100 subs, these recipes are magic! I'm definitely going to try this at the weekend.

[@spoonfuloffelicity]

Thank you so much, you've made my day!! Hope you enjoy it and let me know if you have any questions before making it.

[@coolguy0632]

Will definitely go for the corn mash 👍👍

[@spoonfuloffelicity]

Hope you like it!