I have chicken thighs...what can I do?

[MummyJules]

Any ideas? For me, dp and a friends tea! Fancy something different rather than the favoured tomatoey/onion casserole...

boil them and then use the meat for a curry or a pasta salad.

Have to admit to wondering what they looked like till I realised what you meant lol

I was going to suggest joining a gym.

Try excercise

(sorry - couldn't resist !!)

LOL Not a good choice of words...was it?!! but it was under the recipe section!!!

Boom boom LGJ, you beat me to it.
MummyJules, do you have some soy sauce, garlic and balsamic vinegar in stock? We often butterfly thighs so they cook quicker, marinade them as above (also need sunflower oil and black pepper) and then grill them. Well, dh does. I sit and watch Charlie and Lola with a snotty toddler slumped on my lap...

ah, not wear a mini and show them off then???

Coat with mix of 1 crushed garlic clove, 1tbsp honey and 1 tbsp thai sweet chilli sauce and cook gas 6/200C for 15-20 min.

Or brown thighs for 5 mins and remove from pan. Fry 1 chopped onion in same pan for 5 min, add sliced fennel bulb and fry for further 5-10 min. Add juice of 1/2 lemon and 7oz hot chicken stock. Simmer and cook until sauce reduced by half. Stir in 200g creme fraiche, return chicken and cook in Gas 6 oven for 25 - 30 min. Stir in small bunch chopped tarragon and serve.

They're great in a thai curry, if you have the curry paste and a tin of coconut milk. Or else, put them in a pyrex with olive oil, lemon and whole grain mustard (+salt and pepper), and roast for about 45 minutes. Can also chuck in some roast potatoes/vegetables too. Or instead of the above, roast with olive oil, chili and mint.... delicious!

PMSL at this title. you lot beat me with the smart remarks though!!!

If you can be bothered to bone them, then the following stuffing is great. My lil sister did this on Junior Masterchef years ago and I still cook it now!

Fry together some onion, chopped sundried prunes, garlic and walnut bits. Stuff into thighs, and roll up using a piece of bacon. Secure with wooden skewer. Sit in a baking tray (the thighs that is) with a bit of chicken stock in the bottom and oven cook for about half an hour at 200. Check they're not still pink, obviously...

apricot chicken

french onion soup mix - packet, tin of apricot nectar - mix together and place with thighs in a casserole dish.

Put in oven at 200 degrees - cook until tender - about 40 minutes.

I served it with a vege rice - corn peas, chopped capsicum mixed with cooked rice.

Just read thread title to mean that you have thighs like a chickens.

But I have had a glass of wine, and I didnt see the recipes bit until after

Sorry, thought I was being a smart arse, and thwen I read the rerst of the replies.

Too slow

Paprika chicken?

Fry garlic and ginger in a tiny amount of oil then add finely sliced chicken thighs. Fry for a few mins until taking a little bit of colour on. Then add 2 sliced peppers (I use one red and one yellow) and a large heaped teaspoon of smoky paprika, fry for a minute or so then add a small amount of chicken stock leave to reduce down then add a big carton of greek yoghurt and cook for a further 2-3 mins. Check seasoning and that chicken tasted tender then serve with plain boiled rice.

I make this Nigel Slater recipe sometimes:-

Roast chicken with basil and lemon

A fragrant everyday kind of roast for which you will need a fruity olive oil and a fine bird. Use lots of basil - the tougher-leaved variety is better - and a medium-dry white wine, one that you will drink with the roast. Serves 2.

6 free-range chicken pieces, bone in
olive oil
2 juicy cloves of garlic
1 lemon
a large handful of basil leaves (about 30)
a glass of white wine

Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin. Squash the garlic in its skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in, too. Roast for 30 minutes in an oven preheated to 200 C/gas mark 6, then tear up the basil and toss it about a bit with the chicken. Return to the oven for 10 minutes.

Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute. Eat with a few green salad leaves, such as Little Gem lettuce, to mop up the sticky, aromatic pan juices from your plate

I copied this from another site so any mistakes are not mine.

Marinade in lemon juice and garlic, then roast with lemon zest on top.

Chicken mole?

Fry garlic and ginger and fresh chopped chilli (to your own taste) then add small cubed chicken thighs and fry for a few minutes. Add about 200mls chicken stock and cook for 10 mins or so. Then add 1/2 bar of dark chocolate and cook til melted, juice of a lime and loads of chopped coriander.

Serve with rice and margaritas