Maple Barbeque Chicken Thighs Recipe
Ingredients
Skinless chicken thigh with bones (4 pounds), cider vinegar (2tbsp), pure maple syrup (2tbsp), bottled barbeque sauce (1/4c)
Method Of Preparation:-
First heat the broiler and place the rack as far as possible from the heat source. Take a small bowl, mix barbeque sauce, vinegar and maple syrup in it until the mixture gets blended. Take a broiling pan; place the chicken in single layer on it. Broil the chicken for about 10 minutes. Then turn the sides of chicken and again broil it for about 10 minutes. Again turn and brush with sauce and broil for about 5 minutes. Repeat this process of tuning and brushing for about 3 times until the chicken gets glazed properly and it starts to change dark brown in color. Now it is ready to serve.
Number Of Servings – 6 to 8
Moroccan Chicken Thighs Recipe
Ingredients
Skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (1 pound), olive oil (2tsp), quartered dried Calimyrna figs (about 2 ounce) (1/2 cup), bottled, minced garlic (1 tbsp), honey (2 tbsp), ground coriander( ½ tsp), ground cardamom (1/4 tsp), ground cumin( ½ tsp), balsamic vinegar (2 tbsp), sweet marsala or Madeira (3 tbsp), chopped green olives ( ¼ cup), chopped fresh cilantro ( 1/2 cup) and cilantro sprigs (optional)
Method Of Preparation:-
Take a large nonstick frying pan, place it over medium high heat and heat oil in it. Add chicken thighs in it and cook them for about 5 minutes by stirring regularly until they turn brown in color. Add all tne remaining Ingredients in it except cilantro sprigs. Then mix the chopped cilantro in it. Turn down the heat to medium and cook the mixture for about 8 minutes by stirring irregularly. When it gets ready then decorate it with cilantro sprigs and then serve over rice or yellow couscous.
Chicken Thighs With Prosciutto And Foie Gras Pate Recipe
Ingredients
1. Skinless, boneless chicken thighs (12)
2. foie gras pate (8 ounce)
3. corn oil (1/4 cup)
4. Italian prosciutto ,thinly sliced (8 ounce)
5. Worcestershire sauce (1/4 cup)
6. garlic powder, to taste (1/2 tsp)
7. salt and pepper to taste
Method of preparation:-
1. Take pate, cut them into 12 rectangles and place them on plate and then line them with plastic wrap. Place the plate in freezer.
2. Take a bowl, mix Worcestershire sauce and chicken thighs in it. Cover the bowl with plastic wrap and then place it in refrigerator for about 1 hour to marinate.
3. Take a large nonstick frying pan, place it over medium heat. Slowly fry the prosciutto in it until it gets crispy. Drain it and keep it to cool and then crumble in a bowl, sprinkle garlic powder over it and then keep the bowl aside.
4. Now heat the oven to 350 degrees F. Take out the thighs from the marinade and pat dry them with paper towels. Throw out the marinade. Then place the thighs on clean surface and sprinkle salt and pepper over it and then sprinkle the crumbled prosciutto in the center, top it with cube of pate. Now fold the thighs around the filling and secure the filling with tooth picks.
5. Take a large frying pan, place it over high heat. Heat corn oil in it and place the thighs in it and then cook them for about 5 minutes until they get brown from all sides.
6. Take a glass baking dish, when the thighs get brown then place them into the dish with seam side down. Now place the dish in oven and bake it for about 25 to 30 minutes until the juices run clear. When it gets ready then takes it out from oven and serves it.
Herb And Cheese Filled Chicken Thighs Recipe
Ingredients
Boneless chicken thighs with skin (16 about 5 ounces), finely chopped rosemary (1tbsp), finely grated zest of lemons (2), coarsely chopped flat-leaf parsley (1/4c), coarsely chopped basil (1/2c), grated provolone cheese (1/2c about 4 ½ ounces), lightly beaten eggs (2large), freshly grated parmesan cheese (1 1/2c about 4 ½ ounces), salt and freshly ground pepper (to taste), fresh bread crumbs (1 1/2c)
Method Of Preparation:-
First heat the oven to 450 degrees F. Take a bowl of medium size, add fresh bread crumbs, rosemary, lemon zest, chopped parsley, chopped basil, provolone, eggs, parmesan cheese in it. Place the chicken thighs with skin side down on flat work surface and then sprinkle the salt and freshly ground pepper over it. Stuff the ¼ cup of herb and cheese filling on each thigh. Then tie the thighs with strings from 2 to 3 places. Then sprinkle salt and pepper over thighs. Take a large rimmed baking sheet, place the stuffed thighs on it and then roast them in oven for about 35 minutes until they get golden brown. Take out the chicken thighs from oven and take out the strings and then serve it.
Number Of Servings – 8
Lemon Thyme Chicken Thighs Recipe
Ingredients
1. Boneless skinless chicken thighs (1lb package)
2. sliced carrots (4)
3. red potatoes, cut in half ( 8 small)
4. olive oil (2tbsp)
5. frozen baby peas (1c)
6. pepper (1/8tsp)
7. salt (1/2tsp)
8. lemon juice (1tbsp)
9. grated lemon peel (2tbsp)
10. minced fresh thyme (2tbsp) or dried thyme leaves (1tsp)
11. ready to serve chicken broth (1can about 10oz)
Method of preparation:-
1. Take a heavy frying pan, place it over medium heat. Heat 1 tablespoon of oil in it and add carrots and potatoes in it. Cook them for about 6 to 8 minutes by stirring irregularly until the vegetables get light brown in color. Then take out the vegetables from the pan.
2. Take a frying pan, add 1 tablespoon of oil in it for about 5 to 7 minutes on one side. Then turn the side of chicken and place back the carrots and potatoes to the pan.Add lemon peel, thyme, chicken broth, juice, salt and pepper to the pan.
3. Cover the pan and keep it to simmer for 15 to 20 minutes until the chicken gets cooked properly. Then add peas to the pan cover it and cook it for about 2 to 3 minutes until the peas get hot. Now serve it over couscous or hot cooked egg noodles.
Chicken Thighs Oven Fried Recipe
Ingredients
1. Chicken thighs (4)
2. melted butter (3tbsp)
3. ground black pepper (1/4tsp)
4. garlic salt (1tsp)
5. instant potato flakes (1/2c)
6. seasoned bread crumbs (1/2c)
7. half and half (2tbsp)
8. vegetable oil (1tbsp)
9. beaten egg (1)
Method of preparation:-
1. First heat the oven to 400 degrees F. Take chicken, wash it and pat dry it and then keep it aside.
2. Take a small bowl, beat egg and half and half in it. Take another bowl, mix bread crumbs, garlic salt, potato flakes and pepper in it. Then dip the chicken in egg mixture and then in bread crumbs mixture.
3. Place the chicken in baking dish and then sprinkle oil and butter over it. Place the dish in oven and bake it for 35 minutes at 400 degrees F.
4. Then increase the temperature of oven to 450 degrees F and bake it for 15 minutes more. Take it out from oven and then serve it.
Number of servings – 4
Chicken Thighs With Lemon And Garlic Recipe
Ingredients
1. Chicken thighs (8)
2. chicken broth (2 1/2c)
3. dry white wine (2/3c)
4. plain flour (2tbsp)
5. peeled and thinly sliced lemon (1)
6. olive oil (1tbsp)
7. butter (2tbsp)
8. garlic (20cloves)
9. chopped parsley or basil (to garnish)
10. salt and pepper (to taste)
Method of preparation:-
1. First heat the oven to 375 degrees F. Take a saucepan, put chicken broth in it and keep it to boil. Add garlic cloves in it, cover the pan and then keep it to simmer for about 40 minutes.
2. Take another pan, heat olive oil and butter in it. Add chicken thighs in it and cook them until they changes to golden brown from all sides.
3. Place the chicken thighs on ovenproof plate. Strain the broth from the pan and keep it aside. Divide the lemon slices and garlic among the chicken pieces.
4. Put flour to the fat in the pan in which the chicken gets brown and then cook it for 1 minute by stirring. Add wine in it and mix it regularly and then add broth in it.
5. Cook this mixture by stirring until the sauce gets thickened and smooth. Add salt and pepper in it and then pour it over chicken, cover the pan and keep it to cook for about 40 to 45 minutes until the sauce gets thickened. Spread the basil or chopped parsley over it and then serve it with rice or boiled potatoes.
Number of servings – 4