I'm being overrun with chicken thighs. They were on sale at the bulk food store 4 months ago and I bought 45 pounds worth for $40 bucks. 45 pounds is a lot of chicken but it was such a good bargain....now we are sick of chicken thighs and I just found another 10 pounds hiding in the freezer. Help!? I've grilled, baked, and fried them and need new ideas.
Whats your fav way to cook chicken thighs?
See what I'm up to: The Primal Gardener
Marinade in yogurt w/ spices (I like sriracha) hot sauce, black pepper, a teaspoon of soy sauce maybe. You want enough yogurt to completely submerge the chicken, like use way more yogurt than you think you'll need. I dump 'em into freezer bags. Then you marinade them for 16-48 hours. Just let the enzymes in the yogurt work their magic. Once they're done marinading you pull 'em out, wipe 'em off and grill or bake them in a pan with a wire rack. Amazing flavor for chicken. Takes almost any spice. I like cumin, or curry with the hotsauce. Great recipe.
I throw em in the crock pot with a jar of salsa. roasted tomato salsa or peach salsa are extra good. also, kabobs are yummy and a little different than having the chicken just plain grilled.
Thai chicken curry is also great with chicken thighs
chop them into slices and fry, add green/red curry paste, some veggies (i like batons of carrot, courgette, spring onions, broccoli, peppers, mushrooms, etc). Add a can of coconut milk and simmer till everything is cooked. I also like to add a bit of fish sauce and a squeeze of lime, and maybe some beansprouts.
Starting Date: 21st May 2011
Starting Weight: 194lbs
Current Weight: 178lbs
Goal Weight: 126lbs
That Tikka Masala recipe is awesome! Also:
Indian Chicken Curry II Recipe - Allrecipes.com
Blackened Chicken Recipe - Allrecipes.com
Chicken Breasts with Red Wine Sauce
2 T olive oil
16 oz. chicken breast, skinless and boneless
1 yellow or white onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
1 c mushrooms, quartered
1 clove garlic, minced
4 oz (1/2 c) red wine*
1 T Worcestershire sauce
2 t chili powder
1 t thyme
2 t Dijon mustard
1 T parsley, chopped
Slice the chicken breasts in half and pat dry with a cotton cloth or paper towel. Season with pepper. Place the oil in a heavy bottom medium size saucepan with lid; once the oil is hot, add the chicken. Lightly brown the chicken on all sides, remove from the pan and set aside. Add the onions and mushrooms to the hot pan. Cook, stirring occasionally for 4-5 minutes or until the onions turn light brown. Add the wine; stir to combine with the vegetables and scrape the bottom of the pan to remove bits. Simmer for 3-4 minutes or until the wine reduces by half in volume. Add the remaining ingredients to the pan. Return the chicken to the pan. Bring mixture to a simmer and then reduce heat to low. Cover with a lid and simmer for 35-40 minutes. Garnish with chopped parsley.
Halved pearl onions is a classic garnish for this dish. To serve them, lightly brown them in a small saute pan just before the chicken is done cooking. Add to the dish just before serving.
Chicken Tagine with Pomegranates | Eating Well
One of my favorite recipes ever. I posted it a few weeks ago but it really is not a difficult recipe and the flavors are great (I generally go easy on the prunes in this one)
Here's another chicken tagine recipe, adapted from a lamb recipe in Dorie Greenspan's latest book:
1 3/4 c chicken broth
1/4 lb dried apricots
about 2 pounds chicken thighs, cubed
salt and pepper to taste
2 medium onions, chopped
4 garlic cloves
1 14.5 oz can diced tomatoes (or 4 medium peeled, seeded and chopped 'maters)
1 or 2 dried chile peppers (I've had a bag of chiles de arbol that I've been trying to use up forever)
1 tbsp coriander seeds (or a couple teaspoons ground coriander)
2 pinches saffron
1/2 tsp grated ginger
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
about 1/4 cup chopped cilantro
Preheat oven to 325 F and center a rack. Bring the chicken broth to a boil, then kill the heat and dump in the dried apricots. Cover and let the apricots soak while you do the rest.
Put the oil in a tagine or Dutch oven medium-high heat. Dump in the chicken and onions and cook until the onions are translucent and the chicken is cooked through. Stir in the garlic and ginger and cook for 30 seconds, until fragrant (I use fresh ginger root; I just obliterate the garlic and ginger on a microplane and call it good). Season with salt and pepper and add the tomatoes. Drain the apricots and set aside; add the broth to the tagine/oven along with the chiles, coriander, saffron, cumin, cinnamon and cloves. Mix everything up to dissolve the spices and top the whole thing with the apricots. Put on the lid, seal with foil, and slide it into the oven.
Bake the whole thing for 1 hour. Sprinkle with cilantro to serve.