Chicken thigh recipe suggestions

[BernadetteRostankowskiWolowitz]

Need to use up some chicken thighs tonight. What's your favourite recipe? Got a fairly well stocked pantry.

Bonus points if its relatively healthy

I don’t know how to link but I’ve tried a couple of chicken thigh recipes from Gusto and they were delicious.

I was with you till you said healthy

My favourites are Greek lemon rice or a tray bake.

You need a pan suitable for oven and stove top cooking.

Roast your thighs about half way. Remove from pan but retain juices. Fry some onions, add rice, stir to coat. Add in 1.5 amount of stock to rice (I put oregano and bay leaf in also), put the chicken on top and a lid, simmer for ten mins then heat off but lid on for another ten. Remove lid, add lemon juice and feta, serve.

Can’t claim it’s either authentic or healthy but it’s delicious!

This is yummy.

www.bbcgoodfood.com/recipes/festive-golden-five-spice-chicken?utm_source=app

Well I would call that relatively healthy! I just mean no dipping in breadcrumbs and hot oil or slathering in cheese sauce with a mountain of garlic bread st the side

There’s a traybake recipe on the Asda website which has plums in it - they’re not in season but it does sound nice

With or without skin?

If with skin I suggest this recipe - which when I googled it turned up on a super-old drunk MN thread (but the recipe is accurate if you ignore the typos)
www.mumsnet.com/Talk/food_and_recipes/25791-by-request-nigel-slater-s-chikcken-lemony-thingy

Nigella does a good one on a bed of peas:

www.nigella.com/recipes/chicken-and-pea-traybake

I user a deeper dish, as otherwise the peas can dry up a bit.

Made up recipe here.

Lots of garlic and roughly chopped onion fried on a pan, ditto red and yellow peppers, brown chicken thighs, chop chorizo into chunks, add all to a small roasting dish cover with wine and chicken stock, keep an eye on it, and serve with sticky rice and some green veg.

Nigella also dos a lovely chicken, chorizo, red onion and potato tray bake

Oh these are all great!! Skinless so that may affect the type of meal - ie I will choose one with stock etc.

I often do feta chicken:
Under the skin of each thigh, put a pinch of thyme leaves (dried or fresh) and a chunk of feta (roughly 50g). Pop in roasting tray, sprinkle with salt/pepper, I tend to put a drizzle of olive oil over the top. Roast for about 40 minutes (until chick is done to bone and skin is crispy).

I usually do smaller sized roast potatoes, roasted baby potatoes, roasted cubes of potatoes, or fresh tagliatelle as the carb alongside this. (All roasted potato versions are in a separate tray in the oven).

For veg:
Easy version - for last 10 minutes of roasting, add some cherry tomatoes (baby plums on the vine are great visually) to the roasting tray.
Easy version 2 - frozen petits pois in a pot with boiling water thrown over the top and left for 5 minutes (I don't turn the hob on, just let the boiling water thaw and cook them enough in its own heat)
Easy version 3 - put a whole bag of baby spinach into a colander, slowly pour a whole kettle of freshly boiled water over the top (letting it drain away), squeeze out excess water for perfectly wilted spinach
Less easy version (but can do leftovers that are very versatile and is a yum side dish) - roasted med veg - dice up Mediterranean style veggies into the same sized chunks, I do things like whole garlic cloves, halved cherry tomatoes, and then chunks of red onion, mushrooms, courgette, red and yellow peppers, etc (my family don't like aubergine) - toss in some olive oil (and a splash of balsamic vinegar if you have it), salt and pepper, and dried herbs like oregano/basil/thyme, give a good stir before roasting (another separate tray). Time depends on size of veg and if you want a bite left in them or soft and smushy (technical term). I do 1-2 cm dice for oven versions like this, but larger 3-5cm chunks if throwing on a BBQ - the most important thing is that the chunks are relatively similar in size, not what that size is.

The original BBC Good Food mag recipe for the chicken involved 100g feta (plus the thyme) per part boned chicken breast, fresh tagliatelle with sliced black olives mixed through it, the roasted tomatoes and steamed french beans (possibly tossed in a vinegarette after steaming).

@JackieTheFart

I was with you till you said healthy

My favourites are Greek lemon rice or a tray bake.

You need a pan suitable for oven and stove top cooking.

Roast your thighs about half way. Remove from pan but retain juices. Fry some onions, add rice, stir to coat. Add in 1.5 amount of stock to rice (I put oregano and bay leaf in also), put the chicken on top and a lid, simmer for ten mins then heat off but lid on for another ten. Remove lid, add lemon juice and feta, serve.

Can’t claim it’s either authentic or healthy but it’s delicious!

Exactly this but change up the spices and herbs so that you do an Indian version/Chinese version/Italian etc you get my drift.

Indian: cumin/turmeric/paprika spices and some yogurt and a little oil on chicken prior to roasting and sit on a few cloves of garlic and slices of ginger. Sprinkle with coriander leaves when finished.

Chinese, put some ginger/Chinese 5 spice on chicken and then spring onion when done.

Can also be done with other roast meat but chicken juices flavour the rice nicely.

I do chicken fried rice with my thighs. Well, not my thighs, but you know what I mean.

I roast the chicken first in quite a hot oven to get the skin a bit crispy. Maybe 25 minutes-ish? Three or four minutes less if your thighs are skinless. Remove from oven, let cool enough to handle, slice or chop into bitesize bits.

Then I throw together the rice -- quickly fry off some scrambled egg in a pan, remove onto a plate. Throw in chopped onion, any other veg and stir fry for a couple of minutes. Then chuck in the sliced chicken, a pack of microwave pouch rice, then 1tbsp each of oyster sauce, soy sauce/tamari, and Chinese rice wine (or dry sherry). Then I throw in the scrambled egg and stir till it all mixes together and the egg breaks up a bit.

Cooking the chicken takes the time, the rest comes together in about five minutes.

Tray bake for one hour - browned thighs, red onions, a lemon chopped in quarters,thyme,half a pint of stock and white wine, garlic cloves. Squeeze honey over it halfway through. Easy and delicious.

@oigetoffmycheese I often tweak it - sometimes I’ll fry off come chorizo and use tomato stock with Cajun spices in it.

I love one pot dishes.

This is yummy.

Meera Sodah does a brilliant chicken and fig curry with thighs. It is delicious and has fruit and yoghurt so must be healthy...
meerasodha.com/chicken-with-figs/

Japanese style fried chicken.

Marinade the thigh cut into pieces with soy sauce/sugar/chicken stock/sesami oil/grated ginger/grated garlic + egg mixture. Add some corn flour and deep fry. Yum.

I'm doing a recipe from the Aldi mag tonight with chicken thighs, some sort of satay

[quote JackieTheFart]@oigetoffmycheese I often tweak it - sometimes I’ll fry off come chorizo and use tomato stock with Cajun spices in it.

I love one pot dishes.[/quote]
@JackieTheFart me too! One pot is where it's at.

Also if you don't already follow her

melizskitchen.blogspot.com/?m=1

She has a lot of chicken thigh type things. Turkish flavours. Some of the recipes have a lot of steps which you can combine to make it even quicker.

All super tasty.

Cut into chunks and marinate overnight with curry spice paste and yoghurt.

Then put them in the oven for 25 mins or so and grill them briefly to slightly char them.

Serve in wraps with raita or chutney.

This for skinless damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/. Bonus points for a dump it all in slow cooker/oven and ignore recipe!

This for skin on and bone in www.bbcgoodfood.com/recipes/sticky-chinese-chicken-traybake

Both always result in clean plates here!

A greek-style traybake with potatoes:

Slice enough baby potatoes for however many are eating in half and toss in roasting dish with some oil (not too much as the thighs will let out plenty fat). Place chicken thighs on top & season.

Roast at 200 degrees for 30 mins.

Add cubed feta, olives, cherry tomatoes, a sprinkling of thyme to the roasting tin, tucked in among the potatoes and chicken. Squeeze the juice of a lemon over it all - I usually toss in the lemon shells as well.

Continue to roast for a further 30 mins till all done.

I turn the chicken a couple of times (don't really have to), but otherwise you just leave it to do its stuff and it's a one-pot meal, although I usually serve a green veg as well.

https://www.bbc.co.uk/food/recipes/oven-cookedchickenn_04728

This Nigella recipe is fantastic and so easy.

I also really like this Nigella chicken & sage one: www.nigella.com/recipes/one-pan-sage-and-onion-chicken-and-sausage

Generally I don't marinate the ingredients as long as she says and it doesn't make a huge difference. I also add quite a bit less oil as, in my roasting tin at least, it made it very wet. I chuck in small potatoes with it if there's space - usually is if I'm doing it for 4.