Inspiration for my thighs...

[greysangel]

Chicken thighs that is :D They are sitting defrosting in my fridge as we speak.

I'm looking for something exciting and new. I've tried and loved the asian bbq, the goat cheese and tarragon, the marsala, the buttermilk fried, the garlic lime and the smothered barley off the top of my head.

Any new thigh recipes out there!

JeAnne

[Jessica]

Did you try the yogurt-marinated thighs? They are in the same article as the lime-garlic ones and we love them, although I make them with chicken breasts because I prefer white meat. You are supposed to marinate overnight, though. Is this for tonight?

[Terrytx]

Have you done Chicken Thighs with Creole Mustard-Orange Sauce? That recipe was great. I'll repost it if you need it.

[greysangel]

They are indeed for tonight so that's another issue..low marinating time.

Terry is that from epicurious? I have tried a creole mustard one from there (actually I reposted it on this board I liked it so much!). Is this different? Would love to see it if it is :)

J

[Terrytx]

that's the one....okay let me re-look, but I think you have already done all the good ones that I have done.

[Jessica]

What about a casserole, like the BBQ chicken potpie? Those work well with dark meat chicken.

[swquilts]

Was it last years issues that had a slew of thigh recipes? I made the one with tomatoes and/or potatos and it was very good! I seem to remember a caramelized onion one that looked good too!

This looks good,and point friendly too!

Chicken, Artichoke, and Rice Casserole


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Published: Cooking Light- 04/17/02

INGREDIENTS
2 tablespoons olive oil, divided
12 chicken thighs (about 3-1/2 pounds), skinned
3 garlic cloves, minced
3 cups finely chopped onion
2 cups uncooked long-grain rice
3 cups no-salt-added chicken broth
1 cup dry white wine
1 tablespoon dried rubbed sage
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2-1/2 cups frozen green peas
2 cups diced plum tomato
1 (9-ounce) package frozen artichoke hearts
3/4 cup bottled roasted red bell peppers, thinly sliced into strips

INSTRUCTIONS

Heat 1 tablespoon oil in a Dutch oven over medium heat. Add chicken and garlic; cook 7 minutes on each side or until lightly browned. Remove from pan. Set aside; keep warm.

Preheat oven to 400 degrees.

Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; saute 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400 degrees for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.



YIELD: 12 servings (serving size: 1 chicken thigh and 1 cup rice mixture)

NUTRITIONAL INFO
CALORIES 295 (19% from fat); PROTEIN 21g; FAT 6.2g; CARB 37.3g; CHOL 62mg; SODIUM 323mg

[Gracie]

JeAnne - loved the thread title!!

Here's my latest favorite. It really is fantastic and no marinating. This was posted by C_Popielarz.



Fantastic Fried Chicken

In my quest for healthy, delicious fried chicken, I have probably tried every recipe under the sun, only to find them all falling short of either my husband’s or my expectations. So, I recently decided that since I knew what I wanted, to try my own recipe. Here it is, tried and true:

Ingredients:
1 Whole Fryer Chicken, cut into 4-6 pieces (about 4 lbs.)
2 cups of milk
2 tablespoons of Lemon Juice
4 tablespoons of hot sauce

1 ½ cups of all-purpose flour
1 tablespoon of Old Bay seasoning
1 tablespoon of Hot Hungarian Paprika
1 tablespoon of Garlic Powder
1 teaspoon black pepper
Cooking Spray – Canola preferred

Directions:
After cutting up chicken, rinse and pat dry. Combine milk and lemon juice in a large resealable bag. Allow to rest for 1 minute, this will thicken up the milk to a buttermilk like consistency. Add Hot Sauce, and mix well. Add chicken, seal bag, and place in fridge 8-24 hours, turning occasionally.

Preheat oven to 400 degrees. Line a large cookie sheet with aluminum foil and spray with cooking spray. In a large bowl, mix flour and spices. Drain milk/hot sauce mixture from chicken into another bowl. Take chicken one piece at a time, dip it in flour mixture, then back into milk mixture, then back into flour mixture a second time, shaking off excess. Place on cookie sheet and spray with cooking spray. Repeat with remaining chicken.

Bake at 400 degrees for 50 minutes, checking after 30 minutes. If chicken appears to be dry, spray lightly with additional cooking spray.

Loren

[Kathy B]

This is a favorite at our house. I always make it with thighs.

Spicy Baked Chicken

Here is one of those easy chicken dishes that can be prepared almost effortlessly. There is a marinating period, though of about 3 hours.
This chicken has a very red look which it gets from ground, hot red chillies. To get the same effect -and not all the heat -you can combine paprika with cayenne pepper in any proportion that you like as long as the total quantity is about 1&1/2 Tbsp.

1 Tbsp. ground cumin
1 Tbsp. paprika
1&1/2 tsp. cayenne pepper (see note above)
1 Tbsp. turmeric
1-1&1/2 tsp. freshly ground black pepper
2&1/2 - 3 tsp. salt (or to taste)
2-3 cloves garlic, peeled and mashed to a pulp
6 Tbsp. lemon juice
3&1/2 lbs. chicken pieces, skinned
3 Tbsp. olive oil

Combine the cumin, paprika, cayenne, turmeric, pepper, salt, garlic and lemon juice in a bowl. Mix well. Rub this mixture over the chicken pieces, pushing the paste inside any flaps and openings that you can find. Spread the chicken pieces in a shallow baking tray and refrigerate 3 hours. (Longer will not hurt. Just cover with plastic wrap to prevent drying out.

Preheat the oven to 400 degrees. Brush the tops of the chicken pieces with the olive oil. Bake 20 minutes. Turn the chicken pieces over and bake another 25 minutes or until chicken is tender. Baste the chicken with the drippings 3-4 times. Arrange the chicken in a serving dish and pour the sauce over them. (You may reduce the sauce first if it is very thin.)

Serves: 6
Source:Indian Cooking by Madhur Jaffrey

Notes: I usually use about 1 tsp. cayenne and 1 tsp. black pepper. It is still spicy, but not too much for the kids. Serve with steamed rice, plain yogurt and a tossed salad. I have marinated it for less that 3 hours (once only 45 min) and as long as overnight for noon meal the next day. I have never needed to reduce the sauce, but I have occasionally added more lemon juice if the sauce seemed to be disappearing.

[greysangel]

fried is out because I did the flax fried breasts last night which were fabulous by the way (thanks tracey67!). I'm thinking saucy...maybe Jessica is on to something. I'll have to troll epicurious maybe. That artichoke one also looks like a possibility and the other one looks delicious when I have the marinating time so thanks Kathy!

Any and all ideas appreciated because I do like thighs :D

JeAnne

[JHolcomb]

Yesyesyes!!! Vietnamese Lemongrass Chicken with Caramel Sauce from Food and Wine. It is amazing. It takes a little work (making the caramel and chopping everything), but it is so worth it. I promised that I would post it for someone else, too (Tyra, I think). It's on the Food and Wine website, I'll post a link. It's easy to lighten, too...you can reduce most of the oil w/no problem.

Don't worry about the caramel sauce making this confection-sweet, btw. It just adds a depth to the sweet part of hotsaltysoursweet that you just can't get by adding white sugar. I served it with brown rice and sesame asparagus (steamed and chilled asparagus tossed with a little toasted sesame oil and topped with Maldon sea salt and toasted white and black sesame seeds).

OK, can't get the page to work, so I'll post it when I get home. If you need to run by the store, you'll need sugar, chicken thighs, a carrot, onions or shallots, 4 cloves of garlic, fish sauce and lemongrass. Optional hot chiles (not in the recipe, but I added a handful and it made the dish).

[greysangel]

I've got all the ingredients at home already!!! So post please! How long does it take to come together?

j

[greysangel]

Vietnamese Lemongrass Chicken with Caramel Sauce
4 SERVINGS

1 cup lukewarm water
1/2 cup sugar
2 tablespoons fresh lemon juice
3/4 cup Asian fish sauce
2 teaspoons cornstarch
1 teaspoon freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
3 tablespoons vegetable oil
6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
1/2 medium onion, very thinly sliced lengthwise
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 medium carrot, cut into very thin matchsticks
1/8 teaspoon cayenne pepper
3/4 cup chicken broth

1. In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.

2. In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.

3. In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.


--Joyce Jue

This recipe originally appeared in March 2002.

[greysangel]

eeks...1/2 cup of sugar eh? hmmm hehe..I may have to rethink this one and save that for a "free meal". It does look awesome though.

[JHolcomb]

Yay! You found it. For some reason I was having trouble with their search function. Anyway, once you get everything chopped up, it's pretty fast, even with the making of the caramel. I would have everything chopped and ready to go before you even start that...but I don't especially like working with sugar and am always super careful to make sure I don't overcook it. Plus, it hardens kind-sorta quickly, so the faster you can get it in the pan, the better (I'd say you have a good 1/2 hour window, though it's easier to measure and stir in the warmer it is, obviously).

One note of caution: They say be careful when adding the remaining water to the caramel. I cannot emphasize this enough!!! Don't dump it all in at once. And I didn't stir the water into the caramel when I added it (it didn't say to and I was afraid it would crystallize if I did) but it came together fine.

I really hope you like it! DH and I are huge fans.

[JHolcomb]

Originally posted by greysangel
eeks...1/2 cup of sugar eh? hmmm hehe..I may have to rethink this one and save that for a "free meal". It does look awesome though.

Weird. No, it should be 1/4 sugar. And you don't use all of it (there are about 2-3 tbs left over). And it should only read 1/4 c chicken broth. Don't despair just yet---let me type up the version as it's written in the book.

[JHolcomb]

Ok, everything else is right, just change 1/2 c sugar to 1/4 cup, fish sauce to 1/4 cup and 3/4 cup broth to 1/4 cup.

[greysangel]

ok! Jen; I am definitely going to put that on top of my to try list. I love chicken thighs and that looks real good!

I ended up making a chicken vindaloo from the epicurious site which was very good. DH wasn't so thrilled even though he ate it all :rolleyes: So it probably wont be a repeat, but I thought it was very tasty!

JeAnne

[Kayla]

Originally posted by greysangel
...I ended up making a chicken vindaloo ...DH wasn't so thrilled even though he ate it all :rolleyes:...

JeAnne


JeAnne - my dad does the SAME thing! He'll even go as far to complain that a dish isn't something he would have ever made, and this or that is wrong with it, yet he'll eat it ALL ... even go back for seconds!

To think!

Anyway, thanks for letting us know about the chicken vindaloo. I'm always trying different chicken recipes from epicurious, and if you say it was very good... it must definitely be tried ;)

Kayla

[HRJ]

JeAnne, if you're still looking for thigh recipes for the future, let me recommend the Chipotle Chicken and Rice from WW Takeout Tonight. (And let me thank you again for getting me a copy!!)

We just had it again tonight -- yummy. I made it with breasts, but the actual recipe does call for thighs.

Helene

[tuff2000]

Out of curiosity, has anyone made the Chicken, Artichoke, and Rice Casserole mentioned at the beginning of this thread? I know it is a recipe from the CL complete Cookbook, and we almost made it last weekend, but ended up doing a different recipe. If anyone has any reviews of it, I would love to read them. Thank you:)
Tara

[jphilg]

I made the Vietnamese Lemongrass Chicken from this thread this week, and I give it the thumbs up! It was good; I think I would take my caramel a little darker next time because it was a little sweet for my taste. Also, I think that I would like it better with chicken breast instead of thigh. How depressing is that? I have been brainwashed by the years of boneless skinless chicken boob that I now prefer it to a moister, more flavorful cut.

[Tweety]

Indonesian Coriander-Honey Chicken Thighs!!

This is from CL a few years ago. You can vary the amount of sweetness and spiciness since it calls for Thai Chili Paste. It only chills for 10 minutes. Very quick! Let me know if you'd like me to post the recipe as I do not have it in MC.

[Linda in MO]

Looks good!

* Exported from MasterCook *

Indonesian Coriander-Honey Chicken

Recipe By : CL
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Thighs Low-Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons peanuts
2 teaspoons fresh ginger -- minced
3 cloves garlic -- minced
1/3 cup low-sodium soy sauce
1 tablespoon ground coriander
1 tablespoon honey
1/2 tablespoon Thai chili paste -- (increase slightly)
12 4 ounce boned chicken thighs without skin -- boned (about 1 1/2 lb.)

1. Place the first 3 ingredients in a food processor; pulse 2 to 3 times or until minced. Add soy sauce, coriander, honey, and chili paste, and process until smooth. Place marinade in large bowl, add chicken, and toss to coat. Chill 10 minutes. (More taste if marinated several hours.)

2. Preheat broiler.

3. Remove chicken from marinade; discard marinade. Place chicken on a foil-lined baking sheet; broil 6 minutes on each side or until done.

Yield: 6 servings (serving size: 2 thighs)