6-7 scallions , root ends trimmed and discarded2 tablespoons grated fresh ginger1 1/2 teaspoons Diamond Crystal kosher salt; if using table salt, use half as much by volumeFor the Pickled Nectarines:1 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume2 tablespoons picked thyme leaves and very tender stemsPat the chicken dry with paper towels. Using a sharp knife, score the top side of the chicken thighs 2 or 3 times, then prick all over with a fork.
Transfer toasted coriander seeds to a mortar and pestle and crush to a coarse powder.In a medium bowl, whisk the vinegar, honey, and salt until combined. Stir in the chile flakes and coriander powder.Cut the nectarines in half and remove and discard the stone. Cut the nectarines into thin segments and add them to the vinegar mixture along with the thyme. Stir to coat the fruit well. Cover with a lid and refrigerate for at least 30 minutes and up to 1 day before serving.
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