Delicious panko chicken thigh with avocado rice and potato gems

So tonight I’m doing another version of the panko chicken thigh which I highlighted last night. Tonight I added avocado rice which I prepared earlier in the week. This time though I had rice and quinoa rather than rice and chia.

I cooked the panko chicken thigh in the same way as well as the avocado rice. The only difference tonight was serving potato gems and some mayonnaise.

Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Delicious panko chicken thigh with avocado rice and potato gems
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Golden syrup
  • Chicken salt
  • Avocado
  • Grape seed oil
  • Lime juice
  • Rice
  • Quinoa
  • Potato gems
Instructions
  1. In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
  2. Put the chicken in the oven at 150 °C for 1 hour
  3. At the 40 minute mark put the potato gems in the oven
  4. Smash the avocado with lime juice and oil
  5. Add the cooked rice and quinoa to make the avocado rice
  6. Remove the chicken and let it rest for 20 minutes while the potato gems continue cooking
  7. Plate everything up
  8. Shoot a photograph
  9. Eat the meal
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

 

Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems

So here’s another panko chicken thigh. What do you reckon?

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