Required - recipe ideas for chicken thighs...
Discussion
I currently have 6 chicken thighs (best part of the chicken I reckon) defrosting in my fridge and am yet to decide what to do with them. I need to make a meal for two, though any left overs will be well taken care of 
Initially I was just thinking about roasting them with some pots and veg but that is a bit boring and I am sure the PH massive can come up with some better suggestions....
Initially I was just thinking about roasting them with some pots and veg but that is a bit boring and I am sure the PH massive can come up with some better suggestions....
As soon as you get in, put the thighs in a bowl and pour in about half a bottle of red wine, a couple of crushed cloves of garlic and a bayleaf or two. Leave for about an hour, then drain off and reserve the wine. Pat the chicken dry with kitchen roll and dust with flour. Brown the chicken all over in a large ovenproof saucepan or casserole. Add a couple of tins of tomatoes and the wine/garlic/bayleaves. Season well and stick in the oven for about an hour at medium heat. After an hour, check the meat. If its not done stick it back in for a bit longer. If it is done, add a couple of handfuls of black olives and serve with some parmesan and fresh basil torn on top and a ciabatta for dipping in the sauce.
Drink the rest of the bottle of wine.
Drink the rest of the bottle of wine.
Plotloss said:
Curry!
I like it and I watched that Take on the take away program at the weeekend and John Burton Race's Chicken & Spinach Balti did look very tasty.Recipe http://www.bbc.co.uk/food/tv_and_radio/takeaway_recipe1.shtml
Edited for sync issues!
Edited by Flawed on Monday 18th February 13:30
Satay!
Fillet and skin the thighs, cube and then leave to marinade in a mix of finely chopped shallots, bruised lemon grass, finely chopped ginger and finely chopped garlic - with some dark and light soy sauce...perhaps a little turmeric.
Smoosh dry roasted peanuts in a food processor, dry fry in a hot pan for a few minutes. I fry up finely chopped chillies, garlic, and ginger in groundnut oil then stir in the smooshed peanuts. You can stir in a little peanut butter if necessary but what you get will be too thick - so dilute with water/light stock until you get a smooth peanut paste.
Now put the chicken on skewers and grill or BBQ until done and browned. Serve with rice. Traditionally it would be rice "packages" or cakes - you dip the skewer into the peanut sauce and eat the chicken directly off it. Yum, yum.
Google about for recipes you'll find a few variations but that's the gist - and a fine way to eat chicken thighs IMO.
Fillet and skin the thighs, cube and then leave to marinade in a mix of finely chopped shallots, bruised lemon grass, finely chopped ginger and finely chopped garlic - with some dark and light soy sauce...perhaps a little turmeric.
Smoosh dry roasted peanuts in a food processor, dry fry in a hot pan for a few minutes. I fry up finely chopped chillies, garlic, and ginger in groundnut oil then stir in the smooshed peanuts. You can stir in a little peanut butter if necessary but what you get will be too thick - so dilute with water/light stock until you get a smooth peanut paste.
Now put the chicken on skewers and grill or BBQ until done and browned. Serve with rice. Traditionally it would be rice "packages" or cakes - you dip the skewer into the peanut sauce and eat the chicken directly off it. Yum, yum.
Google about for recipes you'll find a few variations but that's the gist - and a fine way to eat chicken thighs IMO.
Chicken Saffron mango & Herbs
One pot decent yoghurt - Yeo valley or the like
One large onion finely chopped
Saffron 10 fronds ground and then infused in 2 tsp hot water for 20 minutes
Big bunch roughly chopped flat leaf parsley, corriander and chives.
Mix yohurt, herbs, onion and saffron (and roughly sliced HARD mango if desired)
Skin thights and leave in marinade for at least one hour (ideally 3)
Stick in hot oven and leave to cook with foil on top.
Delicate flavours of saffron mixed with herbs. Serve with cous cous, pollenta or Quinoa or even rice.
Delicious
One pot decent yoghurt - Yeo valley or the like
One large onion finely chopped
Saffron 10 fronds ground and then infused in 2 tsp hot water for 20 minutes
Big bunch roughly chopped flat leaf parsley, corriander and chives.
Mix yohurt, herbs, onion and saffron (and roughly sliced HARD mango if desired)
Skin thights and leave in marinade for at least one hour (ideally 3)
Stick in hot oven and leave to cook with foil on top.
Delicate flavours of saffron mixed with herbs. Serve with cous cous, pollenta or Quinoa or even rice.
Delicious
chop whole onion, heat in pan small quantity of olive oil, gently cook chicken in pan till cooked through add sliced red and yellow peppers and tumeric to taste and a little red wine simmer for 20 mins. remove chicken reduce to thicken. serve with saffron rice pour sauce over chicken as required.Can add chopped tomatoes if more saucy dish required, very versatile
That sounds lovely - in fact all of them do!
Last night I went for the Take on the take away Balti - which worked out ok though no way near enough heat to it and that was with the inclusion of 4 chillies - if anyone is thinking about making it I would at least double the amount of chillies.
I have 3 thighs left over so tonight I am going to try another recipe from this thread - the store cupboard will determine which one
Cheers
Last night I went for the Take on the take away Balti - which worked out ok though no way near enough heat to it and that was with the inclusion of 4 chillies - if anyone is thinking about making it I would at least double the amount of chillies.
I have 3 thighs left over so tonight I am going to try another recipe from this thread - the store cupboard will determine which one
Cheers
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