Pickle-Brined Chicken with Wedge Salad & Butter Sauce

Serves 4

½ cup liquid from store-bought pickles ¼ cup brown sugar, plus 2 tbsp extra 2 tbsp salt flakes

1 tbsp ground coriander

3 sprigs oregano

2 cups ice cubes

8 chicken thighs, skin on

1 tbsp smoked paprika

1 tbsp extra-virgin olive oil

1 tbsp Tabasco sauce

50g unsalted butter, chopped

2 garlic cloves, crushed ¼ cup buttermilk

¼ cup mayonnaise

1 tbsp finely chopped chives

1 small iceberg lettuce, cut into wedges, to serve 4 pickles, cut into wedges, to serve

Place the pickle liquid, brown sugar, salt flakes, half the coriander and the oregano into a small saucepan. Season with pepper, and then bring to the boil. Transfer to a large bowl, add the ice cubes and mix until they have melted. Add the chicken, submerge in the liquid and then place in the fridge to marinate for 4 hours (or overnight).

Preheat the oven to 220°C (200°C fan forced). Place the smoked paprika, extra brown sugar, remaining coriander, olive oil and Tabasco sauce into a large bowl. Drain the chicken and gently pat dry. Toss the chicken in the smoked paprika mixture, then transfer to a large baking tray and cook in the oven for 25 minutes. After this time, carefully pour the cooking juices into a small saucepan. Return the chicken to the oven and cook for a further 10 minutes, or until golden and crisp.

Meanwhile, place the cooking juices over medium heat. Add the butter and garlic and cook for 2 minutes, or until the butter has melted and is bubbling. Remove from the heat, set aside and keep warm.

Place the buttermilk, mayonnaise and chopped chives in a small bowl and whisk well to combine. Set aside.

Serve the chicken with the wedges of lettuce, pickles, buttermilk dressing, and butter sauce.