what can i do with chicken thighs?

[ameliagrey]

got some expensive free range boned chicken thighs out of freezer today- but what to do with them? Sometimes I make kebabs or stir fry but don't have enough veg today.

Got 1 green pepper, some large mushrooms, cabbage, carrots, sweetcorn (tinned), forzen peas and green beans, usual things like potato, onion, etc etc.

we are kind of dairy free . I've got some frozen pastry- puff and shortcrust- and was thinking of a chicken pie, but would prefer something a bit healthier than pastry.

anyone?

You could marinade the thighs in lemon juice, thyme and possibly some garlic and then roast them. Similar to this.

Or how about an approximation of this?

I'd possibly use them to make a curry though. Do you have any coconut milk and Thai curry paste in?

I've used both those recipes btw - they're very good. The first one is one of DP's favourites. Ds likes the second. Neither are keen on both though

Do you have any cous cous, spices and lemon juice? You could go Moroccan. Chop the thights and marinade in lemon juice, olive oil, honey cumin, coriander, turmeric and paprika. Cook a wok type effort. Add thinly sliced carrots, onions and mushrooms and cook a bit more. Then add the peppers, chopped green beans and olives if you have them. Add sultanas and dried apricots. Would also benefit from cherry tomatoes. Serve with cous cous.

Appreciate that demands quite a lot of ingredients you might not have!

You can make a nice crispy topping with breadcrumbs mixed up with whatever else you have. Can do a pesto-type topping by blending up the breadcrumbs with basil and pine nuts (or actual pesto if you've got some), or if no basil you can use other herbs. Add black pepper and maybe a bit of parmesan if you have some and it's not too much dairy for you. Pile it on top of the chicken and cook in the oven, or you can grill the chicken without the topping first and then just add the topping for the last few minutes. (This works well on salmon or pork too by the way).

Echo what Evelyn said. Chicken thights work really nicely in Moroccan Chicken-style recipes. Try the BBC Good Food website for a recipe.

Ummmm...that would be THIGHS. Jesus.

Thights sounds like some kind of shapewear.

yummy- thanks ladies. I marinated in lemon, oil, thyme and honey and roasted and am serving with a veggie rice.

Ilove the other ideas and will try them all!

Marinade in honey and soy and fry serve with noodles

Soup. The yummiest golden chicken consomme.

Simmer very gently from cold in plain water, and skim off the scum. When no more scum comes off add a peeled whole onion stuck with cloves, carrot cut into 2cm slice (one carrot per 2-3 chicken thighs), a bayleaf, a pinch of cinnamon, a strip of lemon peel, a pinch of saffron, salt and black pepper, and cook gently for a further 20min or so. Timings are not crucial. When cool, chill in fridge overnight. The following day remove and discard as much fat as you prefer, as well as the chicken skin.

You can now freeze the soup, or keep in the fridge for a few days. Itneeds the 24h rest to develop its full flavour. Just heat through.

I mainly use thighs for most chicken dishes. Bone-in is the best for adding flavour. You can use them in recipes to any alternative to breast etc. Coq au vin, currys, casseroles endless.....

Nigel Slater's flash fried morrocan chicken. Been cooking it for 15 years and can never have enough. Serve with pitta or couscous

Recipe:

For 2

350g/120z chicken fillets or boned pieces
1 fresh red chili pepper, seeded and finely chopped
1 teaspoon crushed dried chili pepper
2 cloves of garlic, finely chopped
juice of 1/2 lemon
2 tablespoons olive oil
1 teaspoon ground cinnamon
2 tablespoons sultans or raisins
2 tablespoons pine nuts
1 tablespoon chopped mint

Place the chicken pieces in a shallow dish. Mix together the fresh and dried chilis, garlic, lemon, half the olive oil, cinnamon, sultans or raisins and pine nuts, and then pour over the chicken.Leave for 20 minutes or so. An hour would be better if you have it.

Heat the remaining oil in a shallow pan; when it sizzles add the chicken pieces. Heat over high heat until golden brown and then turn them over and cook on the other side. Pour in the marinade ingredients and bring to the boil, season with salt and pepper, and scatter over the mint. Serve hot with its pan juices.

Yum...that sounds great (and easy) over the mill. Definitely will try that one.