need a good recipe for chicken thighs

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

kili

The Ranger said:

Karen AKA Kajikit <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get
around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...

Fry up all six and then shred the meat. You can then make chicken
quesadillas, enchiladas, or simple chicken soup. You'll also be able
to add it to a mild pasta and butter toss or slice up some iceberg
and cilantro and make a Chinese chicken salad.

Enjoy!

The Ranger

Or smoke or grill the chicken and shred it. Doesn't have to be fried.

kili

Karen AKA Kajikit <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...

Fry up all six and then shred the meat. You can then make chicken
quesadillas, enchiladas, or simple chicken soup. You'll also be able to add
it to a mild pasta and butter toss or slice up some iceberg and cilantro and
make a Chinese chicken salad.

Enjoy!

The Ranger

A little birdie told me that "kilikini" <[email hidden]>

Quoted message said:

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

Okay, this one goes in the "must try" file.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs....[snip]

Here's an excellent recipe from Ken Hom, unusual but not too exotic.

Ingredients:

2 lbs. chicken thighs, skinless
1.5 TB peanut oil
1 TB garlic, chopped
1 TB fresh ginger, peeled and chopped
2 TB salted/fermented black beans
2 tsp orange zest
2/3 cup orange juice
2 TB soy sauce
2 tsp chili bean paste

Preparation:

Skin the chicken thighs. Chop the garlic and ginger finely. Coarsely
chop the black beans. Peel the zest from an orange with a vegetable
peeler and cut it into thin strips.

Cooking:

Heat a large, heavy flameproof casserole or dutch oven, add peanut oil.
Quickly brown chicken thighs, then add garlic, ginger, black beans,
and orange zest. Stir for a minute. Add remaining ingredients, stir,
lower heat, cover and simmer until done, about 20 minutes.

Notes: This dish takes well to pre-cooking, refrigeration and
reheating. There is no good substitution for the black beans -- if you
don't have them, just omit. If you don't have the chili bean paste,
substitute dried chile peppers or garlic chili sauce, but make a note
to get the chili bean paste for next time. -aem

"Karen AKA Kajikit" <[email hidden]> wrote

Quoted message said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...

It makes great chicken cacciatori, along with italian sausage, but I
guess that's out.

Quoted message said:

We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!

How about oven fried? Fast and easy.

nancy

kilikini said:

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

Now that sounds good! If only we had some sesame oil... also the one
time I made a chicken stirfry with fresh ginger DH thought I was
trying to poison him! (and I thought it was just right...) He begged
me never to do it again, so I've had to give up my gingery stirfries
(whimpers) Maybe if I just used a tiny little bit...

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

A little birdie told me that Karen AKA Kajikit said:

If only we had some sesame oil... also the one
time I made a chicken stirfry with fresh ginger DH thought I was
trying to poison him! (and I thought it was just right...) He begged
me never to do it again, so I've had to give up my gingery stirfries
(whimpers) Maybe if I just used a tiny little bit...

The night you tried to poison your husband, did you grate, chop, or do
something else with the ginger? Maybe a different preparation would help
lessen the impact.

I love ginger. Love it! But it can get hot (to us wimps) if you use too
much.

You could try preparing as much as YOU think should go into the dish, then
ask your husband to pick out how much HE thinks should go in. Maybe you'll
figure something out between the two of you. Might take a couple test
drives to see if he can tolerate any ginger at all.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

Quoted message said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Mix 1 1/2 teaspoons of cinnamon with about a cup of bread crumbs. Put
the crumbs in a zip lock back. Then dip the chicken pieces in a beaten
egg and drop in the bag. Shake well and bake @350 for about 30 minutes
(depending on size of thighs ).

The cinnamon gives the chicken an entirely different taste.

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...

Tandoori chicken would be good. It usually calls for bone in pieces and
then pierce the flesh to the bone, but I have done it with boneless and it
has turned out nicely.

Karen AKA Kajikit said:

Now that sounds good! If only we had some sesame oil... also the one
time I made a chicken stirfry with fresh ginger DH thought I was
trying to poison him! (and I thought it was just right...) He begged
me never to do it again, so I've had to give up my gingery stirfries
(whimpers) Maybe if I just used a tiny little bit..

My wife and son loved the stir fries that I made with fresh ginger root,
especially chicken.

Ted Campanelli said:

Mix 1 1/2 teaspoons of cinnamon with about a cup of bread crumbs. Put
the crumbs in a zip lock back. Then dip the chicken pieces in a beaten
egg and drop in the bag. Shake well and bake @350 for about 30 minutes
(depending on size of thighs ).

The cinnamon gives the chicken an entirely different taste.

Aha! Your cinnamon suggestion reminded me that I bought a can of
apricots awhile ago... I might make some apricot chicken for a change
- I usually add cinnamon and tumeric to it as well. When we go to the
store tonight I'll see if I can get a can or little bottle of apricot
nectar to finish them off 🙂
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Karen AKA Kajikit said:

kilikini said:

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get
around to it and now it's wednesday. Anyone got any brilliant ideas
for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night
before so I need it to taste different... also my husband HATES
curry so it can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

We used to make Shoyu Chicken in the islands with thighs. Take soy
sauce, ginger, garlic, brown sugar, sesame oil and boil the chicken
in the mix until it falls off the bone.

Now that sounds good! If only we had some sesame oil... also the one
time I made a chicken stirfry with fresh ginger DH thought I was
trying to poison him! (and I thought it was just right...) He begged
me never to do it again, so I've had to give up my gingery stirfries
(whimpers) Maybe if I just used a tiny little bit...

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

All you need is a little bit, but you need enough soy sauce to cover the
chicken. If you're not into salty, use low sodium soy sauce.

kili

Damsel in dis Dress said:

A little birdie told me that "kilikini" <[email hidden]>

Quoted message said:

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

Okay, this one goes in the "must try" file.

Carol

Yes, and a lot better than the usual "open a bottle of teriyaki sauce".
They are really good too if you cover them with those ingredients and
bake in a shallow pan until just done. If you don't mind bones use bone
in thighs which taste even better.

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

We buy thighs most of the time because they have a lot more flavor than
breasts and are very versatile. You use them anywhere you would use
chicken meat such as cut them up and use in a stir fry etc.

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!

Chicken & Dumplings
Chicken Enchiladas

Cinnamon Chicken

6 or 7 thigh/drumsticks
salt & pepper
1 1/2 T oil
1 medium onion, coarsely chopped
1 large clove garlic, finely chopped
3/4C orange juice
2T raisins
1T capers (optional)
1/4 t each ground cinnamon and cloves
1/3C slivered almonds (lightly toasted)

Sprinkle chicken with salt & pepper.
Brown in hot oil on both sides (over medium-high heat).

Lower the heat, add onion and garlic, stir. Then add, cinnamon,
cloves, orange juice, raisins and capers.

Continue cooking with the cover on until the chicken is cooked through
and tender, about 15 minutes.

Add almonds, stir and serve with rice.

Quoted message said:

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

How much of each ingredient do you use and for how much chicken?? I have
half a dozen thighs that have been sitting in my freezer for far too long
and this recipe sounds like it might do the trick in combating the
inevitable freezer burn.

Do you leave the skin on?

Thanks
Ray

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Karen AKA Kajikit said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

kili

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!

I like to use them in stew, they go really tender. Chop them into a sturdy
pot with vegies, herbs and stock, then cook in the oven for a couple of
hours on a medium-low heat.

K
--
nil illegitimi carborundum

This is good with any chicken parts but thighs are best because they
stay juicy and don't dry out. I make this frequeentlly for passover,
Lynn from Fargo

Tarnegolet Bemitz Hadarim
Molly Bar-David's Chicken with Kumquats

3 to 4 lbs chicken parts
Salt
1 cup orange juice
2 tb. lemon juice
1/4 cup honey
2 tb. chopped green chilis
10 preserved kumquats
(or fresh kumquats simmered in simple syrup)

Preheat oven to 375°. Pat chicken completely dry and rub with salt.
Arrange chicken pieces side-by-side in baking dish. Mix orange juice,
lemon juice and honey and pour over chicken. Turn chicken over several
times so that pieces are well moistened. Leave chicken pieces skin side
down. Scatter chilis over chicken pieces. Bake uncovered and
undisturbed in center of oven for 15 minutes. Turn pieces over, add
kumquats and baste thoroughly with pan liquid. Basting occasionally,
bake an additional 30 minutes longer or until done.

from:Middle Eastern Cooking
Time-Life Publishing
Foods of the World