4 large chicken legs and thighs bone in bone-in , skin on
4 servings top for mopping cut into slices,
0.5 cucumber seedless thinly sliced
1 tablespoon dijon mustard
1 Handful freshly flat-leaf parsley chopped
1 garlic clove cut in 1/2
2 tablespoons pickled pepper juice hot
5 tablespoons olive oil extra-virgin divided plus more, for drizzling,
1 tablespoon orange marmalade
4 plum tomatoes thinly sliced
1 teaspoon poppy seeds
1 teaspoon pepper flakes red crushed
2 tablespoons red wine vinegar
4 servings salt
1 bunch watercress cleaned chopped
Equipment
frying pan
whisk
aluminum foil
broiler
microwave
Directions
Season the chicken with salt and pepper.
Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken.
Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans.
Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through.
Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.
While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up.
Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper.
Turn broiler on.
Place bread under broiler and broil until charred or toasted.
Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out.
