Spicy Chicken Thighs with Rhubarb-Cucumber Salsa

Ingredients

• 4 servings pepper black freshly ground
• 0.5 cup cilantro leaves fresh coarsely chopped
• 2  garlic clove 
• 1 tablespoon honey 
• 4 servings kosher salt 
• 1 teaspoon juice of lime fresh
• 0.3 cup olive oil 
• 2  spring onion white green divided thinly sliced
• 1 tablespoon soya sauce 
• 1  thai chile with seeds, stemmed
• 6 large chicken thighs bone-in
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 500°F. Line a baking sheetwith foil. Pulse chile, garlic, and white partsof scallions in a food processor until finelychopped. With machine running, drizzlein soy sauce, then olive oil; process untilemulsion forms.
2. Transfer sauce to a bowl.
3. Place chicken thighs, skin side up, on awork surface and slash each crosswise at 3/4"intervals down to the bone. Season lightlywith salt.
4. Place on prepared baking sheetand brush with sauce.
5. Bake until skin is crispand an instant-read thermometer inserted into thickest part of thigh registers 165°F,20-25 minutes. Broil on high for anadditonal 2-3 minutes for crisper skin, ifdesired.
6. Let rest for 5-10 minutes.
7. Meanwhile, toss rhubarb, next 5 ingredients,and green parts of scallions in amedium bowl to coat. Season to taste withsalt and pepper and let stand for at least10 minutes to allow flavors to meld.
8. Serve chicken with rhubarb salsaalongside.
9. Per serving: 460 calories, 39 g fat, 1 g fiber
10. Bon Appétit