Mexican Chicken Thigh Salad

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.

Stir in the corn tortillas and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.