Tag: chicken thighs

Saffron-Scented Chicken Pilaf

Tender, yogurt-marinaded chicken nestles into a beautifully scented bed of basmati rice and toasted, warm nuts.

6 boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
4 cups chicken stock
1 tbs. butter
2-3 tsp. vegetable oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
scant 1/4 cup cashew nuts, toasted
scant 1/4 cup slivered almonds, toasted
2 tbs. pine nuts, toasted
3-4 tbs. shelled pistachio nuts, toasted
small bunch fresh parsley, chopped

In a medium bowl, stir together the chicken, yogurt, juice of 1/2 lemon and cinnamon. Toss well and chill for at least an hour. Soak the saffron threads in the stock.

Over a medium heat, in a pot that has a lid, melt the butter along with 1 tbs. of the oil. Add the rice and stir to coat. Pour in the saffron laced stock, add the cardamon pods,  juice and zest of 1 lemon, then cover and bring to a boil. Lower the heat and simmer for 10-15 minutes, by which time the rice should be tender and the liquid absorbed.

Meanwhile, heat the remaining oil in a skillet and cook the chicken in batches. This will allow it to brown, rather than stew.

When the rice is cooked, take it off the heat and fork in the chicken and nuts. Spoon into a serving bowl and scatter over the parsley.

Serves 6

 

 

Chicken Traybake with Bitter Orange and Fennel

This lovely one-pan wonder comes together in a jot and tastes fabulous.

2 large fennel bulbs
7 tbs. extra-virgin olive oil
zest and juice of 2 Seville oranges
2 tsp. sea salt flakes
4 tsp. fennel seeds
4 tsp. Dijon mustard
12 chicken thighs, skin on and bone in

Remove the fronds from the fennel and cut the each  bulb into eight pieces. Tip into a resealable bag and add the oil, orange zest and juice, salt, fennel seeds, mustard and chicken. Smooch everything about and chill overnight or at least 3 hours.

Place everything from the bag into a roasting tin and leave at room temperature for 1 hour. Heat the oven to 400°F and cook for 30-40 minutes, or until the chicken is cooked through and the fennel is soft. Serve with the pan juices spooned on top.

Curry in a Hurry

Fast and fresh, this curry has it all and takes no time to toss together.

2 tbs. vegetable oil
3 tbs. chopped scallions
3-4 tbs. Thai green curry paste
2 lbs. chicken thighs, cut into pieces
1 x 14 oz. can coconut milk
1 tbs. chicken stock concentrate
1 tbs. fish sauce
1 cup fresh or frozen peas
1 cup fresh or frozen green beans
2 handfuls fresh spinach
3 tbs. chopped fresh cilantro, to serve (optional)
cooked rice, to serve

Heat the oil in a large saucepan and drop in the scallions. Cook for a minute or two, then stir in the curry paste. Add the chicken pieces and keep stirring until the outside has cooked. Tip in the coconut milk, stock, fish sauce, peas and beans. Season and simmer for 5 minutes, or until the chicken is cooked through and the veggies are tender. Stir in the spinach until it wilt.

Place the rice in a serving bowl and pour over the chicken, veggies and sauce. Serve sprinkled with cilantro, if using.

Serves 6

Chicken with Asian Pouring Sauce

In this recipe it’s all about the sauce!

6 chicken thighs
2 tbs. garlic-infused olive oil
1 tsp. fine sea salt

For the sauce:
2 tbs. almond butter
1/2 tsp. grated fresh ginger
2 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. chili flakes (or to taste)
2 tbs. water

Heat the oven to 425°F. Arrange the chicken in a shallow roasting tray lined with foil, sprinkle with the oil and salt. Bake for 20-25 minutes, or until cooked through. Alternatively, cook for 7-8 minutes per side on an outdoor grill. (If using boneless chicken thighs, lessen the cooking time.)

Whisk the sauce ingredients together in a small bowl. When the chicken is done, arrange it on a serving plate and drizzle some of the sauce over. Serve the remaining sauce on the side.

Mughlai Curry

Admittedly, the list of ingredients is long. However, most everything is store cupboard staples and this really is a wonderful curry.

1″ fresh ginger, peeled
4 cloves garlic, peeled
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili flakes
4 tbs. ground almonds
1/2 cup water
4 tbs. vegetable oil
3 lbs. skinned, boned chicken thighs, cut into pieces
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 whole cloves
2 shallots, finely chopped
1 cup plain Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup golden raisins
1 tsp. garam masala
1 tbs. sugar
1 tsp, salt
3/4 cup toasted, slivered almonds

Put the ginger, garlic, cumin, coriander and chili flakes in a food processor and blend to a paste. Add the ground almonds and water and blend. Set aside.

Heat the oil in a large pan and cook the chicken in batches to seal and slightly brown. Remove the chicken and set aside.. Tip in the paste from the food processor and cook over a gentle heat for 2-3 minutes, then add the cardamom, cinnamon, bay leaves, cloves and shallots. Cook for a few minutes until the shallots are soft, then return the chicken to the pan and add the yogurt, stock, cream, raisins, garam masala, sugar and salt. Bubble gently for 20 minutes or until the sauce has thickened and the chicken is cooked through.

Transfer to a serving bowl land scatter with the almonds.

Serves 8 – 10.

Chicken and Wild Rice

This has a deliciously distinctive Thanksgiving vibe.

2 tbs. olive oil
1 onion, chopped
1 garlic clove, minced or grated
1 tsp. ground turmeric
2 tsp. coriander seeds
2 tsp. cumin seeds
8 skinless, boneless chicken thighs
1 1/2 cups wild rice
1/2 cup dried cranberries
1 quart chicken stock

Heat the oven to 350°F.

Using a wide, shallow Dutch oven that has a lid, heat the oil and gently soften the onions, about 10 minutes. Stir in the garlic, turmeric, coriander seeds and cumin seeds.

Turn the heat up and add the chicken thighs. Seal on both sides (they will not brown). Season them, then stir in the rice and cranberries. Pour in the chicken stock, cover and transfer to the oven for 1 hour.

Remove the lid and cook 10-15 minutes more to reduce any stock. Check the seasonings and serve.

Serves 6

 

Spring Chicken

Fresh and flavorful, this has all the lovely elements for a Springtime supper.

1 tsp. vegetable oil
1/2 cup cubed pancetta or lardons of bacon
12 chicken thighs, bone in, skin removed
1 leek, sliced
1 celery stalk, sliced
3 cloves garlic, peeled and chopped
2 tsp. dried tarragon
1 tsp. kosher salt
good grinding black pepper
1 cup dry hard cider or white vermouth
2 cups frozen peas
1 tbs. Dijon mustard
large handful shredded romaine or arugula
2 tbs. chopped fresh tarragon (optional)

Heat the oil in a large, wide Dutch oven that comes with a lid. Add the pancetta or bacon and cook until they begin to color. Add the chicken and brown for 5 minutes over a medium heat. Turn them over and tip in the leeks, celery, garlic, dried tarragon, salt, pepper and cider or vermouth. Cover and gently simmer for 30 minutes. Stir in the peas and bubble 10 minutes more. Add the mustard, romaine or arugula and the fresh tarragon, if using.

Serves 6

Chicken with Tomatoes and Peppers

Here is a comforting and satisfying stew that is done in under 30 minutes.

1 tbs. garlic-infused olive oil
1 shallot, peeled and finely diced
1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1 tsp. dried oregano
2 tbs. Marsala
1 x 14 oz. can chopped tomtoes
1/2 tsp. sea salt flakes
1 x 12 oz. jar roasted red peppers, drained
cooked orzo, to serve

Heat the oil in a large, heavy-bottomed pan and cook the shallots over a medium heat until softened, about 3 minutes. Add the chicken with the dried oregano and turn them about in the pan. Add the Marsala and allow it to bubble for a minute, then tip in the tomatoes. Fill the tomato can half full with water, swill it around, then add to the pan with the salt. Continue to cook, uncovered for 20 minutes, or until the chicken is cooked through and the sauce has thicken.

Snip the peppers into the pan and stir until they are warm. Serve over orzo.

Serves 3-4

Spanish Chicken with Chorizo and Potatoes

The grated zest of an orange is what makes this marvelous chicken sing.

2 tbs. regular olive oil
12 chicken thighs (bone-in and skin-on)
1 3/4 lbs. chorizo sausage, cut into 1 1/2″ pieces
1 1/4 lbs. baby white potatoes, halved
2 red onions, peeled and roughly chopped
2 tsp. dried oregano
grated zest of 1 orange

Heat the oven to 425°F. Put the oil in a shallow roasting pan and add the chicken, turning to coat and ending up skin-side up. Season well. Nestle in the chorizo and the potatoes, then sprinkle over the onions, oregano and orange zest.

Cook for 1 hours, basting after 30 minutes with the pan juices. If there is not a lot of pan juice, tip in a bit of sherry to de-glaze the pan.

Serves 6

Coq Au Riesling

As with any stew, this will taste better if made the day before and reheated.

2 tbs. garlic-infused olive oil
1 cup cubed bacon
1 leek, finely sliced
12 skinless chicken thighs
750ml Riesling wine
10 oz. oyster mushrooms, torn into steps (4 cups)
3 bay leaves
2-3 tbs. heavy cream
1-2 tbs. chopped fresh dill

Heat the oil in a heavy casserole or large, wide pan and fry the bacon until crisp. Add the leeks and soften for a few minutes. Tip in the chicken, wine, mushrooms and bay leaves. Season well and bring to a boil. Reduce to a simmer and cook gently for 35-40 minutes. Stir in the cream and sprinkle with the dill to serve.

Serves 6