Recipe With Chicken Thighs

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Slow cooker mango chicken

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 tablespoons yellow curry paste
  • 1 teaspoon ground turmeric
  • 6 chicken thigh fillets, trimmed, halved crossways
  • 500g pkt frozen mango cheeks, partially thawed, coarsely chopped (see note)
  • 2 red capsicum, deseeded, thickly sliced
  • 1 large red onion, cut into wedges
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 200ml UHT coconut cream (see note)
  • 1 tablespoon brown sugar
  • 2 green shallots, thinly sliced
  • 2/3 cup fresh coriander leaves
  • 1 fresh long red chilli, thinly sliced
  • Lime wedges, to serve
  • Steamed rice, to serve

Method

  • Step 1
    Combine the curry paste and turmeric in a large bowl. Add the chicken, season and toss well to combine. Set aside.
  • Step 2
    Place half the mango in a food processor and process until smooth. Transfer to the bowl of a slow cooker. Stir in 80ml (1/3 cup) water. Top with capsicum, onion, ginger and garlic.
  • Step 3
    Heat oil in a large frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until golden brown. Add to the slow cooker bowl. Cover and cook on Low for 3 hours or until the chicken is starting to become tender.
  • Step 4
    Add coconut cream to the slow cooker. Cover and cook on High for 1 hour or until the sauce thickens slightly. Stir in the remaining mango along with the sugar. Cook for a further 10 minutes or until the mango has warmed through. Turn off slow cooker and set aside for 5 minutes to rest.
  • Step 5
    Divide rice among serving plates. Add chicken and sprinkle with with green shallots, coriander and chilli. Serve with lime wedges.

Chicken dhansak

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 teaspoons finely grated fresh ginger
  • 2 fresh or dried bay leaves
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • Pinch chilli powder
  • 650g chicken thigh fillets, semi-trimmed, quartered
  • 115g (1/2 cup) red split lentils, rinsed
  • 400g can diced tomatoes
  • 1/2 small butternut pumpkin, peeled, deseeded, chopped
  • 250ml (1 cup) salt-reduced chicken stock
  • 3 cups baby spinach leaves
  • 1/2 teaspoon garam marsala
  • 2 cups steamed brown basmati rice, to serve
  • 1/4 cup Greek-style natural yoghurt, to serve
  • Fresh mint leaves, to sprinkle

Method

  • Step 1
    Heat the oil in a large wok over medium-high heat. Add the onion, garlic and ginger and cook, stirring often, for 3 minutes or until softened. Add the bay leaves, cumin, coriander, turmeric and chilli powder and stir for 1 minute or until aromatic.
  • Step 2
    Add chicken to the wok and stir to coat. Stir in lentils. Add the tomatoes, pumpkin and stock. Bring to the boil. Reduce heat to low and simmer, stirring often, for 25 minutes or until lentils are soft. Stir through spinach and garam marsala. Remove from heat and set aside for 5 minutes to rest.
  • Step 3
    Serve the curry with steamed basmati rice, topped with yoghurt and sprinkled with mint leaves.

Chicken jalfrezi

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 10 mini vine capsicums, halved, deseeded (see note)
  • 1 large zucchini, chopped
  • 650g skinless chicken thigh fillets, trimmed, quartered
  • 1 brown onion, cut into thin wedges
  • 3 teaspoons finely grated fresh ginger
  • 3 garlic cloves, finely grated
  • 1 fresh jalapeño, deseeded, coarsely chopped
  • 2 teaspoons dried cumin
  • 2 teaspoons dried coriander
  • 1 teaspoon ground turmeric
  • 400g can finely chopped tomatoes
  • 2 fresh bay leaves
  • 1/2 teaspoon garam masala
  • Steamed brown rice, to serve
  • Lime pickle, to serve (optional)
  • Fresh coriander sprigs, to serve (optional)

Method

  • Step 1
    Heat the oil in a wok over high heat. Add the capsicum and zucchini and stir-fry for 3-4 minutes or until tender crisp. Use a slotted spoon to transfer to a plate.
  • Step 2
    In 2 batches, add the chicken to the wok and cook for 3 minutes each side or until golden. Transfer to the plate.
  • Step 3
    Reduce heat to low. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the ginger, garlic and jalapeño and stir-fry for 1 minute or until aromatic. Add the cumin, coriander and turmeric and toss to combine.
  • Step 4
    Return the chicken to the wok with half of the capsicum mixture. Add the tomatoes, 125ml (1/2 cup) water and bay leaves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the sauce has reduced and thickened.
  • Step 5
    Stir in the garam masala and remaining capsicum mixture. Cook, stirring, for 1 minute to warm through. Season. Serve with rice, and lime pickle and coriander, if using.

Roast chicken thigh fillets

Image credit: Jeremy Simons, Al Richardson & Andrew Young – taste.com.au

Ingredients

  • 8 x 150g chicken thigh fillets
  • 2 tablespoons olive oil

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Place chicken in a large roasting pan. Drizzle with oil. Toss to coat chicken in oil. Season with salt and pepper.
  • Step 2
    Roast for 20 minutes or until chicken is cooked though. Allow to cool before refrigerating.

Slow cooker apricot chicken

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 8 chicken thigh cutlets, excess fat trimmed
  • 40g pkt French onion soup mix
  • 410g can apricot halves, drained
  • 405ml can apricot nectar
  • 1 tablespoon cornflour
  • Steamed rice, to serve
  • Steamed broccolini, to serve
  • Fresh thyme sprigs, to serve (optional)

Method

  • Step 1
    Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.
  • Step 2
    Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.
  • Step 3
    Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.
  • Step 4
    Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired.

Spiced chicken thighs with yellow couscous

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 4 chicken thigh cutlets
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoons paprika
  • 1 garlic clove, crushed
  • 2 tablespoons extra-virgin olive oil
  • 500ml Massel chicken style liquid stock
  • 2 cups couscous
  • 1/3 cup raisins
  • 1/4 teaspoon ground turmeric
  • 400g can chickpeas, drained, rinsed
  • 1/2 cup slivered almonds, toasted
  • 50g baby rocket
  • 2 1/2 tablespoons lemon juice
  • Lemon wedges, to serve

Method

  • Step 1
    Combine chicken, cumin, coriander, paprika, garlic and half of oil in a bowl. Season and toss to coat.
  • Step 2
    Preheat a barbecue or chargrill on high. Reduce heat to medium. Chargrill chicken for 10-12 minutes each side or until lightly charred and cooked through.
  • Step 3
    Meanwhile, bring chicken stock to the boil in a small saucepan. Place couscous, raisins, turmeric and remaining oil in a heatproof bowl. Pour over hot stock and mix with a fork until most of stock is absorbed. Cover and stand for 3 minutes. Fluff up couscous with a fork. Cover and stand for another 3 minutes. Add chickpeas, almonds, rocket and lemon juice, season and toss to coat.
  • Step 4
    Serve chicken with couscous and lemon wedges.

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