Chicken thighs

[foodiemama26]

Does anyone have some inspiration for me? I’ve got 15 boneless, skinless chicken thighs that I’d like to use in a recipe. Ideally I’d like to be able to freeze a few portions too. I’ve got the usual staples in the store cupboard/fridge.

I did baked southern friend chicken with mine the other day. Marinated in yoghurt and lemon juice then coated in flour and semolina seasoned with smoked paprika, chilli, garlic, thyme and cumin. Then just oven baked.

I also like them in a curry. Fresh coriander, garlic, chilli, and curry powder in a blender. Fry any veg you like with the chicken then add the paste then 1 tin of chopped tomatoes and 1 tin of coconut milk.

You could do a chicken celery stew (will need celery leaves too) along with mint.

Bake in the oven with carrots, new potatoes, chorizo, shallots or onions and add some French beans in the last 30min in oven.

www.olivemagazine.com/recipes/meat-and-poultry/chicken-and-date-tagine/

Chicken & Date Tagine

31 recipes here

Orange soy chicken -cut the chicken up into chunks, and marinate with soy sauce, orange juice and zest, a dollop of runny honey, some fresh ginger if you have it, and a bit of five spice. Fry until cooked through and sticky, and serve with rice.

Chicken and chorizo baked rice - cut the chicken into chunks and fry with cubes of chorizo, chopped onion and a couple of peppers cut unto chunks. Add smoked paprika and basmati rice (250g serves 4), 500g of passata, and about 300mls of chicken stock. Put it all in a casserole dish, then dampen and wring out a sheet of baking paper, which you use to cover the surface of the mixture. Put on the casserole lid and cook in the oven at 180 degrees for about 30minutes, until the rice is cooked through.

Teriyaki chicken stir fry - cut up the chicken, marinate with soy sauce, fresh ginger, honey and five spice, fry until sticky, remove from pan. Stir fry peppers, red onion finely sliced, sugar snap peas, baby corn and rice noodles (either ready to eat, or dried ones you have cooked according to the packet instructions). Add the chicken when the stir fry is piping hot.

I do chicken thighs, (best part of the chicken imo!), mix tandoori spice with Greek yoghurt, coat it all and leave in the fridge, then bake in the oven until all the yogurt and liquid has gone. We have hot with rice and salad, but it is also lovely in wraps or salads.

And I am definitely stealing that orange soy recipe above!

Just following cos some of these recipes sound great :)

I did this two nights ago. It is a Slimming World inspired recipe developed by two ladies that are SW members and professional chefs but it really really good and we all ate it, even the skinnies in the house.

pinchofnom.com/recipes/syn-free-baked-spaghetti-with-chicken-slimming-world

Some in a breaded coating like southern fried or KFC coating.

Some marinaded in tikka or tandoori paste.

Some in some garlic and lemon slices.

Sweet chilli and lime

You could cook some in a chicken stock cube with celery (pop the leaves in too) an onion and some carrots.

Nigel slaters Baked chicken risotto - is one of our favourites.

Roast 8 chicken thighs for 25 mins at gm 6.
Fry off 1 chopped onion then add half a packet of risotto rice and stir in, add 1 tbsp dried oregano.
Add a tin of chopped tomatoes, tbsp tomato puree, 500ml chicken stock and a large handful of chopped black olives.
Bring to a simmer then add to the roasting tin of chicken thighs and bake at gm4 for approx 30 minutes.
Remove from oven, sprinkle fresh thyme over and rest under foil for 10 mins.

This is my absolute favourite.
cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

Lucky Peach Miso Chicken.

Google the recipe. It’s fab.

Chicken thighs are my favourite bit of the chicken as well. They are excellent in any chicken curry, and that will freeze well too. Tagine would be good as mentioned upthread.

thank you for all the suggestions - made a nice list to keep me inspired!