Stephen Gibson's Buttermilk Chicken Thigh: Healthy Appetite


Serves 4

  • 2 whole chickens – divided into breasts and thighs 

Stock for chicken thighs:

  • 2 tsp paprika 
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 2 tsp nutmeg
  • 2 tsp black pepper
  • 100 ml buttermilk 

For the chia crackers:

  • 200 g flax seeds (pre-soaked in warm water for 1 hour)
  • 24 g chia seeds (pre-soaked in warm water for 1 hour)
  • 24 g sunflower seeds
  • 44 g pumpkin seeds
  • 16 g zahter (otherwise use a mix of thyme, oregano, sesame seeds, sumac & salt) 
  • 50 g maple syrup

For the corn:

  • 6 whole corn cobs
  • Rapeseed oil

Creamed Corn:

  • 4 shallots (chopped)
  • 2 cloves of garlic (minced)
  • 300 ml chicken stock
  • 2 tbsp crème fraiche 
  • Corn Salsa:
  • 2 pickled jalapeno chillis
  • 4 tbsp chopped chives
  • Juice of 2 limes

For the avocado puree:

  • 4 avocados
  • Juice of 2 limes
  • Pinch Maldon salt 

For the celery:

  • 8 celery sticks
  • 1 bay leaf
  • 1 sprig thyme
  • 300 ml chicken stock 
  • 4 slices gubbeen chorizo 


  1. Pre-heat the oven to 150°C. Remove the breasts and thighs from the chicken carcasses (or buy 4 pre-cut breasts and thighs).
  2. Remove the thigh bones. In an ovenproof saucepan, cover the thighs with the paprika, cayenne pepper, cumin, nutmeg and black pepper. Add the buttermilk. Place the pan in the oven for 1 hour. 
  3. After soaking in warm water for 1 hour, drain and rinse the flax and chia seeds. Prepare the crackers by mixing all the ingredients in a bowl.
  4. Spread the mixture thinly on a parchment-covered baking tray and put in the oven. Check regularly and remove from the oven once the crackers have become crisp but not burnt. 
  5. Boil 6 corn cobs for 5-6 minutes. Fry the shallots & garlic in 2 tbsp rapeseed oil until soft. Drain the corn. When cool, remove the corn from 3 of the cobs and add to the saucepan with the shallots and garlic.
  6. Add 250 ml chicken stock and 2 tbsp crème fraiche. Cook on the hob for 5 minutes then blend corn until smooth, adding more chicken stock if necessary.
  7. Coat the 3 remaining corn cobs in 2 tbsp rapeseed oil and toast on a hot griddle with 2 pickled jalapeno peppers. When charred, remove from the griddle. Remove the corn from the cob and place in a bowl.
  8. Add a pinch of salt and a drizzle of rapeseed oil. Add slices of jalapeno pepper to your taste and 4 tbsp chopped chives. Add the juice of 2 limes. When cooked, shred the buttermilk thighs and add to the salsa. Mix to combine. 
  9. For the avocado puree scoop the flesh from the avocados into a blender with the lime juice and salt. Blitz until smooth. 
  10. Peel eight celery stalks and cut in half. Put in a saucepan with the chicken stock, bay leaf and thyme. Poach for 5 minutes. 
  11. Sprinkle the 4 chicken breasts with salt and fry skin-side down in 2 tbsp rapeseed oil until cooked through (8 – 12 minutes) and crispy on the outside. 
  12. When done, flash fry the celery in 1 tsp rapeseed oil. Add shredded chorizo to the frying pan for 30 seconds. 
  13. To serve, place the shredded chicken & corn salsa on a chia cracker and decorate with dots of the avocado puree. Add a dollop of creamed corn to the plate along with one chicken breast, two pieces of celery and some torn chorizo.

Fat: 28 g
Sugar: 1 g
Fibre: 5 g