Chicken thighs coming out my ears...halp

Sued0nim

Owing to an internet order *kitten*-up (OK fat fingers mistyped 1 as 4) I now have significantly more packs of 8 chicken thighs than I was expecting

I have made chicken cacciatore, yes at 6am, and oven baked tikka chicken thighs on a bed of onions is next

Any other suggestions

There is only 1 rule - NO FRUIT PLEASE... I am of the strong opinion that fruit in main courses is the work of the debil

Sued0nim

Seriously? I can't type c o c k - u p?

:bigsmile:

Alatariel75

LOL, and you're talking about chicken so **** is a valid descriptor!

peterjens

http://rainydaygal.com/2011/07/18/chicken-teriyaki/

I either grill or bake the thighs. It's real simple.

Sued0nim

peterjens wrote: »

http://rainydaygal.com/2011/07/18/chicken-teriyaki/

I either grill or bake the thighs. It's real simple.

Ooo thank you ..I shall add that to my list

bluefish86

I throw about 75g of quinoa (could also use rice or lentils for this) in a casserole dish with some chopped veggies (my favourites combinations are carrot & swede, or mushroom, spinach & lemon zest)... cover with water and place the chicken thighs on top. Bake at 200 for about an hour.

jodsaccount

Chicken chili? White beans jalapenos chicken thighs onions chili powder cilantro salt pepper cumin(because everything is better with cumin) stick in crock pot in the morning and eat at night.

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Alatariel75

I made chicken pot pie soup on the weekend! 500g chicken boiled in stock until cooked, then take it out, shred it, toss it back in worth a 1kg bag of frozen mixed veg (the cheap kind that's all cut in cubes), a cup of light milk, some chicken seasoning, and cracked pepper, then once it's all done, whisk through a slurry of 1/4 cup corn flour mixed with 1/2 cup water and heat until thickened. It's yum!

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samgamgee

Peri peri marinated chicken thighs with spicy rice a la Nandos?

Troutrouter1968

I mostly grill or smoke my chicken thighs. I just change the seasonings for variety.

Maaike84

So I know you already made cacciatore but I made this last week and it was awesome - really yummy comfort food for fall weather... http://www.jamieoliver.com/recipes/chicken-recipes/chicken-squash-cacciatore/#FQKWXExlfGojZRhf.97

snowflake954

I usually make them 2 ways. I take off the skin, and brown them in a non stick pot--turning until they are nice and golden. Then I add fresh rosemary and sage,sometimes a few juniper berries, finely chopped carrot, onion and celery,a little garlic, pepper, salt, paprika and saute' a bit. I then add beer, cover and cook on low for an hour.

They come out very tender. Otherwise I do pretty much the same, but make a barbeque sauce.

My son's love them in both versions. Good luck rabbit. If you have questions, you know where to find me.

Queenmunchy

samgamgee wrote: »

Peri peri marinated chicken thighs with spicy rice a la Nandos?

We had this Saturday baked with tons of broccoli and chopped red bell pepper. So good.

One of my favorites is honey mustard: 1/4-1/3 cup equal parts honey and dijon mustard mixed with some cracked pepper and dried rosemary or thyme. Mix, pour over chicken, and bake until done.

Sued0nim

Loving these ideas...thanks

kpeterson539

I've actually made this and they are to DIE for!!! Love me some sriracha and honey!!

http://www.budgetbytes.com/2013/12/honey-sriracha-chicken-thighs/

scolaris

Or go old school: use them in Escoffier's chicken tarragon, or slather them in Dijon mustard and bake in a little white wine then finish by pulling together the drippings into a sauce with the addition of some heavy cream. Super simple and good paired with wild rice.

scolaris

OMG I love Nandos peri peri. My husband is living in Arlington VA for work & there is one right under his high rise. So good!! The extra spicy with a side of the smooshed peas!! I swoon. We don't have this out on the west coast.

Lounmoun

http://www.food.com/recipe/tandoori-style-chicken-83276
http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
http://www.saveur.com/article/Recipes/Guam-Chicken-Red-Rice
http://www.saveur.com/article/Recipes/Chicken-Adobo
http://www.saveur.com/article/Recipes/Chicken-Stew
http://www.saveur.com/article/Recipes/Chicken-Hash
http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html?soc=sharingpinterest
http://damndelicious.net/2014/12/31/lemon-butter-chicken/

chandramiller68

I make this a lot; it's one of my favorite dishes....http://shewearsmanyhats.com/on-the-dark-side/

bakemma

I like mine, skinned and deboned. Cut into cubes, and then coated in an egg wash, then coated in panko. Baked on a pam sprayed baking sheet at 375 for 20-30 minutes, and dipped in basically any sauce. ( my husband prefers curry ketchup. I like country dijon or spicy ketchup)

jgnatca

The perfect way to prepare chicken thighs.
http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

Do them all at once, done.

Then the world is your oyster.

mommyof4cpa

http://www.ourfifthhouse.com/2014/03/slow-cooker-chicken-kale-soup.html

I just made a batch of this over the weekend. I use unsalted chicken stock, chicken, onions, celery and kale.


http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/

I do this as a freezer meal and my entire family eats it.

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usmcmp

Chicken adobo!

http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html

I add celery and onion to the pot while it is boiling. Once the chicken thighs are cooked I pull them out and take the skin and bones out, then blend the broth.

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Nuke_64

Coq au Vin

Unless you consider wine a fruit. Break up the steps into 2-3 days.

Queenmunchy

Oh, also if you use 2-3lbs of chopped chicken thighs and mix an egg with cornstarch - mix it all in a bag, then pan fry in a little bit of oil, it's a crispy chicken that can be used to make your own Chinese takeout dishes. I like to make a sauce with light soy sauce, honey or sugar, sriracha, lime juice, scallions, ginger, and sesame seeds. We just dip it, but you can pour the sauce over the cooked chicken and serve with roasted broccoli and jasmine rice. If you wanted a thicker sauce, you can add some cornstarch and cook it in the pan and add the chicken back in.

auddii

I haven't tried it yet, but this looks really good:
http://www.tablefortwoblog.com/crockpot-honey-bourbon-chicken/

queenliz99

jgnatca wrote: »

The perfect way to prepare chicken thighs.
http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

Do them all at once, done.

Then the world is your oyster.

This is the best recipe ever. I buy a 5pounds worth of chicken and cook it all at once. The skin is the best part.