Chicken Thighs with Papaya Salsa

Ingredients

• 1 chicken (pre‑cooked, 1.4 kg)
• Salt
• black pepper (ground)
• 2 tbsp Vegetable oil
• oil for greasing the baking sheet
• 1 Garlic clove
• 1 onion
• 1 red chili pepper
• 1 red bell pepper
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 4 sprigs thyme

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heating. Wash the chicken, pat dry, and cut into eight pieces. Season with salt and pepper, then sear in a hot skillet with oil until browned on all sides. Transfer to a greased baking sheet and bake for an additional 15 minutes.

2. 2.

   Meanwhile, peel and finely dice the garlic and onion. Wash, halve, seed, and finely dice the chili and bell pepper. Peel, halve, seed, and finely dice the papaya.

3. 3.

   Heat oil in a pan and sauté the onion with garlic until translucent. Add the bell pepper, chili, and papaya; stir briefly, season with salt and pepper, add vinegar, and taste. Remove from heat.

4. 4.

   Wash thyme, shake dry, and pluck the leaves. Spoon salsa onto plates and arrange two chicken pieces on top of each. Sprinkle with thyme leaves before serving.