Boneless chicken thighs ?
I am looking for a recipe that I can put together tomorrow AM and serve to friends tomorrow evening. I have a well stocked pantry and have kale, cauliflower, and asparagus along with the regular onions, garlic and red bell peppers, etc. A slow cooker recipe would be perfect. Any good ideas?
I'm doing a chicken paprikash with chicken thighs tomorrow (using red bell peppers and onions).
Flatten them between two sheets of waxed paper or saran wrap; dip in panko and egg separately; and saute them in any type of oil (peanut, olive) till they're brown. Let sit on paper towels. Very easy to make and taste as good, if not better, than most veal cutlets. You can then place some cheese of choice on them and cover with tomato sauce and heat them in the oven, like chicken parmesan.
I've also sprinkled them with sumac, tumeric, salt and pepper, smoked paprika, cajun seasoning, whatever turns you on, and then BBQed them. Very good. Yummy both ways.
Serve the veggies sauteed with them. Great meal.
Flatten them, Soy, ginger, garlic, sesame oil, a little wasabi if you have it for a 2-hour marinade, grill them. Tempura for the veggies, or grill the Asparagus and peppers.
I use boneless chicken thighs a lot. Stir fry or use in Thai curry. Choose a marinade you like and broil them in the over. They are so juicy and much better than dry breasts. A very simple marinade: soy sauce, fish sauce, sugar, white pepper, finely chopped cilantro and 1 green chili ground into a paste and a garlic clove, marinade overnight and broil or grill.
Try this if you can get hold of plenty of fresh oregano; I thought of it when you mentioned your peppers:
They really are delicious, and great as leftovers. I find that the sauce freezes nicely as well, so it's easy to save the extra sauce for another batch.
Thanks for all the good ideas. Am doing Jannie's Thai chicken recipe as it is cold and rainy and a slow cooker recipe fits the weather, the time pressures and the schedule today.
This is easy and great flavor. You would need to make the cauliflower when you got home but rest rest basically done.
The chicken done in the crock pot. This makes around 6-10 thighs
2 teaspoons honey
1 orange slice
1 tablespoon cornstarch
2 tablespoons sherry, white wine or orange juice
1/3 cup chicken broth
2 tablespoons garlic
1 teaspoon ground ginger
3 tablespoons soy
2 tablespoons honey
1 large onion cut in quarters
1 red pepper cut in strips
Just Mix everything together (except chicken broth) and toss to coat chicken well. Add the onion and red pepper to the crock pot and add chicken broth. Set the chicken on top. Set and low 4-6 hours and done. Some of the sauce can be thickened as use as a sauce if you want.
I would make a simple casserole, make ahead. Cauli, asparagus, maybe some mushroom if you have some in a casserole. Add some grated cheese some broth with a little cornstarch to thicken lightly. Cook 30-40 minutes. A great simple side dish. Add a loaf of good bread and couldn't be better. As the cauliflower cooks you could make some wilted spinach with garlic and onions and balsamic vinegar or roasted potatoes to make it easy.
Carrots 2 sliced
2 teaspoons garlic
1 lb chicken thighs in pieces, 1 small fennel, 1 can cannellini beans
1 can broth
2 cups water
10 oz cheese filled tortellini
2 cups kale
1 red pepper
Parm for garnish
3 scallions or 1 small onion, some salt and pepper and basil. cook on low 6-8 hours.
Layer all the vegetables and top with the liquid. Stir and cook 6-8 on low. 30 minutes before serving add the tortellini, kale and serve with topped parm and parsley.
NOTE: This is good with mushrooms too
I would serve with a nice salad and good tomato stuffed bread. The salad you could add your diced lightly cooked asparagus (just steam in the micro if short on time for 1 minute or blanch) either or top on your salad with some great fresh tomatoes and a fresh vinaigrette you could even just cut the cauliflower the night before, micro for 2 minutes and let marinade in the vinaigrette and add to the salad the next night. Easy simple tip. Works great.
My stuffed breads. I take a baguette spread with pesto (home made or store bought your choice) and top with fresh mozz, put the top on and wrap in foil and just cook 20-30 min at 350. Simple and delish. JUST A HINT. I do like to brush a little olive oil and toast the bread in the oven just for a minute before I add the pesto and cheese. Just I think it adds flavor.
Thai Chicken (not traditional I don't claim this)
This was off the web years ago and changed by me
2 lbs of chicken thighs
4 cups Jasmine or basmati rice (cooked according to directions)
3 celery ribs chopped
1 large red pepper thin strips
1 cup onion diced
2 cans chicken broth
1 cup sherry wine or just more broth or water
3 sliced green onions
2 cups sliced mushrooms
2 teaspoons garlic minced
2 teaspoons ground ginger
1 teaspoon chinese five spice
1/2 of a lemon zested
6 teaspoons cilantro or parsley
2 cups kale chopped
Add the chicken and all veggies. Mix the seasonings and zest with the broth and add to the pot. Low for 6 hours. Before serving add the kale and then cook your rice according to directions (this can be done in advance). Serve the rice in a bowl or plate top with a chicken thigh and some of the veggies and broth. Garnish with cilantro and some green onions. Some nice toasted baguettes and a great salad. Some oven baked spicy cauliflower, 30 minutes while you finish everything.
Mark Bittman recently had a recipe using chicken thighs covered in a paste, then floured and pan fried. Paste consists of a raw onion, some tahini, garlic clove and fresh herbs (parsley). Mix in food processor, add olive oil to achieve a paste-like consistency that will cling to the meat. Then dredge in flour and fry. I made a few changes, such as adding a fresh long red chili and using homemade breadcrumbs instead of flour.
So easy (as long as you have a food processor) and oh so good. Also works well re-heated, by frying on low heat.