Chicken thighs on the bone

[Poppolino]

Hello every
I have got 6 chicken thighs to use up and have never cooked with them before. I hhave had a look online and want to make them into some kind of Italian tomato easy stew thing. Has anyone got an easy recipe. Are you meant to leave them on the bone? I know I should know this

I love chicken thighs done in my slow cooker but the oven on very low should do the trick. Leave them on the bone and do them really slowly and the meat will be so tasty and just fall off the bone. Put them straight in the slow cooker or casserole dish with whatever other veggies etc you fancy and only a little extra liquid (eg stock or tomato juice).

If you're leaving the skin on I'd seal it first. Definitely leave the bones in, your sauce will taste much better.

It's not a tomatoey recipe but this is really easy:

Moroccan chicken

• fry the chicken thighs to get skin browned then remove to a plate
• fry chopped onion
• add chicken back to pan
• add: cumin (2 tsp), paprika (2 tsp), cayenne (1/2 a tsp), cinnamon stick, black pepper
• add stock or stock cube and water to almost cover chicken
• leave to simmer with lid on, or bung in the oven, until chicken is falling off bone
• add salt, lemon juice and chopped coriander or parsley at the end

I tend to buy thighs over breast or leg because they're cheaper. For some bizarre reason nobody buys them. The trick is to make sure they're cooked right through and this takes much longer than breast meat.

I tend to curry them - onion, tin of tomatoes, spices, add the chicken thighs and simmer for 30-40 minutes.

Another possibility is to take the bone out, stuff the space with garlic butter and turn them in to chicken kievs.

Cheaper AND tastier IMO!

thank you for so many great ideas. Lots for me to try. Didn't have web access after I posted so I cooked them in the oven in a tomato and garlic sauce. Was nice but watery. Must practise

I use a nigella recipe for thighs which is lush. You just stick them in a roasting tray with chorizo, new potatoes and red onion with a bit of olive oil, cover in oregano and orange zest and shove in the oven.

I use thighs (skinless) all the time for curries. Much nicer and tastier than breast meat and the chicken doesn't dry out

littlemissnormal: that sounds lovely. Do you cover tray with foil?

They're really nice for tandoori, too.

Nope no foil, just turn them a couple of times to get the lovely chorizo oil over them!