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Pan-seared in a touch of olive oil then finished in the oven, some chicken thigh (skin on) that was rubbed in a mixture of eastern asian spices and paprika.
The skin was crispy, had much crunch.
Put that in some toasted light rye bread, threw in a kale based coleslaw mix with a little kewpie mayo and some african periperi, along with a few salted potato crisps for crunch.
It was yeah, pretty alright.
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The door opened...you got in..:rolleyes:
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