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Spicy Grilled Chicken with Crunchy Fennel Salad
Ingredients
  • subheading: CHICKEN:
  • 1½ lb. skinless, boneless chicken thighs
  • Kosher salt
  • 2 garlic cloves
  • 3 oil-packed anchovy fillets (optional)
  • 1 red chile (such as Fresno or Holland), seeds removed, coarsely chopped
  • 2 Tbsp. tomato paste
  • 2 tsp. finely chopped oregano
  • 3 Tbsp. extra-virgin olive oil, plus more for grilling
  • 2 lemons, halved
  • subheading: FENNEL SALAD AND ASSEMBLY:
  • 2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
  • 1 small white onion, very thinly sliced into rounds
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt
  • 1 Tbsp. toasted white and/or black sesame seeds
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