PREP TIME: 10-15 MINUTES • COOK TIME: 10-15 MINUTES • SERVES: 2

2 boneless, skin-on chicken thighs
1 red capsicum, charred, peeled, and cut into cheeks
1 tbsp cranberries
½ shallot, thinly sliced
1 small handful of rocket
1 tub truffled chèvre (optional)
2 slices of toasted sourdough

• Cook the chicken thighs in a medium pan over medium-high heat. It should take about 8-10 minutes. Once done, let them rest for about half the time you cooked them.
• To assemble, spread a bit of goat’s cheese on each slice of toasted sourdough, then sprinkle on the cranberries. Add the roasted capsicum and shallots, followed by a handful of rocket. Drizzle with good-quality olive oil, then place the rested chicken thigh on top.
  Enjoy!