Chicken Thighs in Pan with Rich and Light Salad

Method

1. Score the chicken thighs to even out thickness.
2. Season with salt and rosemary; add crushed garlic cloves.
3. (Optional) Debone the chicken thighs: use a boning knife to separate meat from bone, keeping the meat whole.
4. Toast mixed seeds (sesame, sunflower, pumpkin, flax) in a dry pan until golden; set aside.
5. Heat a drizzle of olive oil in a pan over high heat.
6. Place the chicken thighs skin-side down and cook until the skin is golden and crispy, then reduce heat to medium.
7. Flip the chicken and continue cooking until cooked through (about 10 minutes total).
8. Meanwhile, prepare the salad: dice the peach, pit the cherries, tear the lettuce into large pieces, slice the fresh onion, dice the avocado, and slice the special tomato.
9. Mix the salad ingredients in a bowl.
10. Dress the salad with hemp oil, balsamic vinegar, and a pinch of salt; toss well.
11. Once the chicken is cooked, increase heat briefly for extra crispiness; remove from pan and let rest.
12. Slice the chicken thighs into pieces.
13. Plate the chicken with the salad, sprinkle with toasted seeds and fresh sage leaves if desired.