Spiced Ginger Chicken Thighs Recipe
Ingredients
1. Bone in chicken thighs, skin removed (8)
2. cumin (1/4tsp)
3. paprika (1/2tsp)
4. ground black pepper (1/2tsp)
5. fresh minced garlic (1tsp)
6. fresh minced ginger (2tsp)
7. lemon juice (1tbsp)
8. turmeric (1/2tsp)
9. soy sauce (1/4c)
Method of preparation:-
1. Take a large bowl, place clean and dry chicken thighs in it. Take a small bowl, mix garlic, ginger, lemon, soy sauce, turmeric, cumin, paprika and pepper in it. Mix all these ingredients well and then pour this mixture over chicken thighs.
2. Coat the chicken properly; take plastic wrap to cover the bowl. Then place the bowl in the refrigerator for about 2 hours to chill.
3. Heat the oven to 425 degrees F. Take out chicken thighs from the bowl and throw out the marinade.
4. Take a roasting pan, place the chicken pieces on the pan with little space between them. Place the pan in oven and bake chicken for about 15 minutes until the chicken gets cooked.
5. Take out chicken from oven and flip over each thigh. Turn down the heat of oven to 400 degrees F and cook the chicken for 15 minutes more until the juices run clear. Now take out the chicken from oven, keep it for about 5 minutes and then serve it.
Stir –Fried Chicken Thighs Recipe
Ingredients
1. Boneless chicken thighs (1pound)
2. vegetable oil (2tsp)
3. cornstarch (1tsp)
4. grated ginger (1tsp)
5. sugar (1tsp)
6. white vinegar (1tsp)
7. soy sauce (2tsp)
8. dry sherry (2tsp)
9. beef broth (1/2c)
10. cooked rice (2c)
11. chopped walnuts (1/2c)
12. sliced green pepper (1)
13. chopped garlic (1clove)
14. sliced green onions (2)
Method of preparation:-
1. Take chicken thighs, wash them and pat dry them and then cut them into ¾ inch pieces. Take away any visible fat.
2. Take a bowl of medium size; place the meat thighs in it. Take another bowl, mix beef broth, vinegar, soy sauce, dry sherry, ginger and sugar in it. Pour this mixture on thigh meat to wet it. Mix it well and keep it for 10 minutes to marinate. Mix cornstarch in the left over broth and keep it aside.
3. Take a large frying pan, place it over high heat. Heat oil in it and add garlic, green onions and thighs meat in it. Fry it for about 3 minutes until it gets brown. Add green pepper in it and fry for about 1 minute. Mix the left over sauce and add it to the pan.
4. Keep it to boil for about 1 minute by stirring regularly. Mix walnuts in it and then serve it at once on hot rice.
Number of servings – 4
Chianti- Braised Stuffed Chicken Thighs On Egg Noodles Recipe
Ingredients
1. Ground black pepper (1/4tsp)
2. salt (1/2tsp)
3. chopped fresh thyme (2tsp)
4. chopped fresh parsley (2tbsp)
5. egg (1large)
6. minced shallots (1large)
7. freshly grated parmesan cheese (1/2c about 1 ½ ounces)
8. fresh breadcrumbs from crust less day-old French bread (1/2c)
9. skinless boneless chicken thighs (8large about 2 ½ pounds)
10. olive oil (2tbsp)
11. dried basil (1tsp)
12. bay leaf (1)
13. canned crushed tomatoes in puree (2c)
14. canned low-salt chicken broth (3c)
15. Chianti or other dry red wine (1bottle about 750ml)
16. minced garlic (6cloves)
17. finely chopped onions (3/4c)
18. chopped pancetta or bacon (1/4c)
19. olive oil (2tbsp)
20. egg noodles (1pound)
Method of preparation:-
1. Take a bowl of medium size, mix the first 9 ingredients in it. Mix them properly.
2. Take 1 thigh, place it on work surface. Stuff 2 tablespoon of mixture in the area of thigh from where the bone was removed. Wrap the chicken thigh and tie it with string. Make more stuffed thighs in same way. Then sprinkle salt and pepper over the thighs.
3. Take a large heavy frying pan, place it over medium-high heat. Heat olive oil in it and add pancetta in it and then saute it for about 5 minutes until it gets light brown and fat gets rendered. Drain the pancetta on paper towel. Add chicken in pan and cook for about 10 minutes until it gets golden from all sides.
4. Place the chicken on a plate. Then add garlic and onion in the pan and saute them for about 10 minutes until they get soft. Place the pancetta again to the pan and add wine in it. Keep it to boil for about 12 minutes until the mixture gets reduced to 2 cups. Add chicken thighs, basil, bay leaf, tomatoes and broth in it. Keep this mixture to boil.
5. Then turn down the heat to low, uncovered the pan and keep it to simmer for about 35 minutes until the chicken gets cooked.
6. Place the chicken to a bowl; cover it to keep it warm. Simmer the sauce in the pan until it gets thickened. Add salt and pepper in it. Cook noodles in a large pot of boiling water until it get soft. Then drain and place the noodles in large serving plate. Place chicken thighs over noodles and spread sauce over it and then serve.
Number of servings – 6 to 8
Chicken Thighs With Saffron, Green Olives And Mint Recipe
Ingredients
1. Chicken thighs (12 about 2 ½ to 3 lbs)
2. chicken stock (3c)
3. finely chopped carrots (1med.)
4. small green olives (1c)
5. saffron (1/2tsp)
6. thinly sliced red onions (2large)
7. virgin olive oil (4tbsp)
8. flour (for dredging)
9. freshly-ground black pepper (to taste)
10. salt (to taste)
11. fresh mint leaves (1/2c)
12. recipe tomato couscous (1)
Method of preparation:-
1. Take chicken thighs, sprinkle salt and pepper over it and dredge in flour.
2. Take a heavy bottomed casserole, heat 4 tablespoon of virgin oil in it until it gets smoking. Add 6 thighs in it and fry them until they get brown from all sides.
3. Take out the thighs from the casserole and fry the left over thighs in it and take them out after they get brown. Then cook sliced onions and saffron in it for about 8 to 10 minutes they get soft. Add carrots, olives and chicken stock in it and keep this mixture to boil.
4. Place the chicken pieces in it and keep them to boil. Now turn down the heat to low, cover the pot and keep it to simmer for about 1 hour. Now uncover the pot and cook it for about 10 minutes.
5. Take out the thigh and place them on a plate over the tomato couscous. Sprinkle salt and pepper over it and then add mint leaves in it. Spread the sauce over the thighs and serve.
Number of servings – 4
Buttermilk Marinated Deep – Fried Chicken Thighs Recipe
Ingredients
1. Boneless chicken thighs (4)
2. chicken breasts (4)
3. eggs beaten (3 to5 for egg wash)
4. buttermilk (3cups)
5. cornmeal (3 cups for breading stage)
6. canola (1l for deep frying)
7. all purpose flour (2 cups for breading stage)
8. paprika (1tbsp), you may need more if you use more cornmeal in breading, salt and freshly ground black pepper.
Method of preparation:-
1. Take chicken thighs and breast, wash them and pat dry them. Sprinkle salt and pepper on them and place in nonreactive bowl. Then pour buttermilk over it. Cover the bowl, keep it in the refrigerator for about 2 hours or overnight to marinate it.
2. Take deep fryer, heat oil in it to 350 degrees F. take another bowl, put flour, cornmeal, beaten eggs, paprika, salt and pepper according to taste.
3. Take out 1 chicken piece from the buttermilk and dredge it with flour and dip it in egg wash and then coat it with cornmeal mixture. Put the coated chicken piece in hot oil in a pan to deep fry. Fry it for about 13 to 20 minutes until it gets cooked. Fry more chicken pieces in same way. Then drain the chicken pieces on paper towel and serve them.
Number of servings – 8
New Delhi Chicken Thighs Recipe
Ingredients
1. Thighs broiler-fryer skinned (8)
2. plain yogurt (1 cup)
3. mango chutney ( ¼ cup)
4. vinegar (1 tbsp)
5. garlic, halved (2 cloves)
6. cumin ( ½ tsp)
7. ground red pepper ( ½ tsp)
8. ginger root , ½ long (1 piece)
9. paprika (1tsp)
10. curry powder (1 tsp)
11. chopped cilantro (1 tbsp)
12. salt
Method of preparation:-
1. Take a pan. Place a layer of chicken in it. Then take a container of blender and put yogurt, vinegar, chutney, ginger root, curry powder, salt, red pepper, cumin, paprika, cilantro and garlic in it.
2. Blend the mixture until it gets smooth and then pour this mixture over the chicken. Mix the chicken to coat it properly. Keep it for about 1 hour to marinate. Turn the sides of chicken irregularly.
3. Now bake the chicken in oven for about 45 to 50 minutes at 400 degrees F until the chicken gets soft and changes to brown in color. When it gets ready then takes it out from oven and serves it.
Number of servings – 4
Thighs With Green Olives And Lemon Recipe
Ingredients
1. Boneless, skinless chicken thighs (1 1/2lbs)
2. vegetable oil (2tsp)
3. chopped red bell pepper (2/3c)
4. minced fresh ginger (1tsp)
5. Hungarian paprika (1tsp)
6. fresh ground black pepper (1/8tsp)
7. salt (1/8tsp)
8. caper (1tbsp)
9. diced pitted green olives (1/3c)
10. fresh lemon juice (2tbsp)
11. chicken stock (1c)
12. ground cinnamon (1/2tsp)
13. ground cumin (1/2tsp)
14. crushed garlic (2tsp)
15. chopped onions (2c)
16. all purpose flour (1/4c)
17. chopped fresh cilantro or fresh parsley (1/4c)
Method of preparation:-
1. Take chicken thighs, dust flour on it. Take a large nonstick frying pan, coat it with vegetable oil. Then saute the chicken in it for about 5 minutes until it gets brown from all sides. Take out the chicken from the pan.
2. Again coat the same pan with vegetable spray and heat oil in it and then add red bell pepper, ginger, garlic, onion, cumin, cinnamon and paprika in it. Then saute this mixture for about 8 minutes until it turns light brown in color and get soft. Add capers, olives, lemon juice, stock, chicken, salt and pepper in it.
3. Cover the pan and keep it to simmer for about 12 minutes until the chicken changes its color. Turn the chicken while cooking. When it gets ready then place it in a serving plate and then decorate it with cilantro and serve it.
Number of servings – 4