Skinless chicken thighs any inspiration??

[FusionChefGeoff]

I usually slow cook either with an Italian tomato sauce and serve with pasta or a tomato based curry.

But like most people I am soooo bored of my food by now I thought I'd see if anyone else has any nice recipes I could try instead!!

Is the bone still in? I find chicken thigh goes well in curry we keep the bones in for added flavour

Chicken and coconut stew/soup

Boil the chicken thighs with onion, garlic, carrots and celery in water.
Remove the cooked chicken and whizz up the vegetables.
Add one tin of coconut milk and one tin of green lentils.
Season and add back the chicken.

This is so yummy, though I use a potato fof each spike.pinchofnom.com/recipes/chicken-kebab/

Spanish chicken? Throw in a load of chorizo and peppers.

Tray bake with lots of veg. Stir in some geeen or red pesto, or Harissa paste 20 mins before it comes out of the oven.

I make up either a spicy marinade or a lemon,garlic,ginger,herb affair and leave for a few hours. I place them flat on the grill, season them with salt and pepper then grill until done. They remain juicy, they don’t dry out. I serve them sometimes on rice or with pittas, salad and a fruit based slaw or salsa.

www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html
This doesn’t sound great - but it tastes lovely. We serve it with salad and a drizzle of hot sauce

Tagine www.greatbritishchefs.com/recipes/chicken-tagine-recipe

Google chicken thigh tray bake with cashews. There is a really lovely recipe and it is very simple.

Sorted - nom kebabs marinading now and a homemade coleslaw coming soon!

Some other great ideas too which I've saved for another day as I do love chicken thighs.

When I'm working different hours, sometimes I cheat and use a jar of honey and mustard sauce, with chicken thighs in the slow cooker and leave it on low.
By the time I get home it's done, whip up soo e mashed potatoes an cook some peas. All done.

Stir-fry.

Chicken pila, fry chicken in a pan, remove and then add chopped onion and garlic, soften then add sliced chorizo, stir in about 300G of pila rice, 1/2tsp smoked paprika, teaspoon turmeric and a pinch of saffron (doesn’t matter if you don’t have any.) mix together then add 800ml chicken stock, throw the chicken back in, simmer until the stock has been absorbed and the rice is cooked. Stir in some frozen peas, season and serve.

TBH any recipe that involves cut up chicken I use thighs rather than breast.

Chicken tagine

My dh cooked a recipe from last weeks Tim and Simon programme on Sunday morning, it had bacon and miso and tasted absolutely amazing!

I make a kind of curried pilaf with chicken thighs.

You need a high sided sauté pan or similar for this. Something you can put a lid on.

Cut thighs into 3 or 4 pieces. Fry in a bit of oil until sealed. Put in around a tablespoon of curry paste of your choice and allow to cook for a minute.

Add basmati rice (however much you would normally serve to the number of people you are cooking for).

Add double the volume of chicken stock (so if 1 cup of rice, 2 cups of stock). Simmer and cover.

After 10 mins add frozen spinach and peas. Season with salt and pepper. Cover again and cook for another 10 mins until rice is cooked.

Yum!

You can use any other frozen veg you fancy. Cauliflower would work particularly well. Just add any large veg earlier in the cooking process, and smaller ones like peas later on. You can also use fresh rather than frozen spinach - add that right at the end of the 20 mins of cooking and just stir through to wilt.

Chicken cacciatore with rice or Sarah Raven's chicken souvlaki with flatbread/rice. Second one says breast but I always use thigh.

www.telegraph.co.uk/recipes/0/vietnamese-chicken-ginger-turmeric-recipe/

Haven’t tried this yet, but though it looked easy and tasty.

Stroganoff, curries, baked and then shredded into Chinese noodle dishes, stuffed with mozzarella and ham and then baked, cream stews, grilled with leeks and veggies, stuffed and breaded then baked, etc

Barbecue sauce - make your own or cheat and buy one of those marinade bags. Serve with corn on the cob/salad and potato wedges.

Popular weekday meal in this house.

Sticky glaze then bake.
Glaze is
2 tbsp honey,
1 tsp mustard,
2 tbsp tomato ketchup,
1 tsp soy and
1 tbsp sweet chilli sauce.

Vary proportions to your own taste, of course.

Line roasting pan with baking paper or foil (you will regret not doing this, I always do), lay thighs on, spoon over first lot of glaze and bake in 180 degree oven for 20 - 25 mins. Take out, spoon over the remaining glaze then bake for another 10 mins or so.

I serve these with rice and salad. Leftovers of the chicken gets stripped off the bones (if they have bones), and used for sandwich fillings. Absolutely lush.

Cut up and make fajitas, make curry, stew, soup, noodles ...

Quick, light, easy, tasty one-pot chicken stew - serves 4

8 skinless chicken thigh fillets
1 large onion
350g small new potatoes (or baby potatoes), washed and halved
700 ml chicken stock
2 tbsp flour
1 tbsp wholegrain mustard
3 large carrots, peeled and cut into ~1.5cm square chunks
250g defrosted frozen peas (or broad beans, or soya beans - doesn't matter!)
2 cloves of garlic
A glug of oil (olive, rapeseed - whatever, doesn't matter)

1. Heat the oil in a big lidded pot. Roughly chop the onion, finely chop the garlic (or grate with a microplane) and add to the pot.
2. Cut the chicken thighs into bite size pieces and chuck them in the pot with the garlic & onion and cook over a medium heat for 2-3 minutes. I use scissors to cut the thighs as it's easier.
3. Stir in the flour and cook for ~1 minute. Gradually add the chicken stock. Add the mustard, carrots and potatoes.
4. Bring to the boil, cover and reduce the heat to a simmer. Put the lid on the pan and simmer for 20 minutes.
5. Uncover, turn up the heat and bubble for 5 minutes.
6. Stir in the peas and cook for 2-3 minutes.
7. Season well and serve in bowls with crusty bread. You can add some chopped, fresh tarragon to the stew before serving if you like.

If you have more people to feed, just up the quantities of chicken & veg. You can also add a couple of sticks of chopped celery at stage 3 if you wish.

I do it in a slow cooker.

I don't bother with all the browning stages - just chuck it in and leave for 5 to 7 hours on low.

I do it either with onion, sage/rosemary/fennel seeds, garlic, dash or white wine (or apple juice) and a green Oxo cube.

Or onion, garlic, pinch of brown sugar, dash of balsamic vinegar, splodge of tomato ketchup, pinch of chilli, green Oxo cube and a generous dolop of smoked paprika. I'm told that the result resembles something from Nandos.

In both cases, thicken at the end before serving with corn flour (or I sometimes use left over mashed potato for this purpose)

In both cases, thicken with

Another style of cooking it is in Asian style soups - look on the web for Wagamama style soups or get hold of the Wagamama recipe book - it is inspirational for new ways to cook the usual ingredients in a quick and simple way.