Chicken thighs coming out my ears...halp

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

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

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.

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!

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

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.

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.

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/

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)