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    Recipes — chicken thigh

    Home-Style Chicken Curry

    A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 large onion
        •    1 tsp turmeric
        •    1 tsp chilli flakes
        •    1 tsp caster sugar
        •    1 tsp fennel seeds
        •    2 tsps cumin seeds
        •    1 tsp garam masala
        •    5cm cinnamon stick
        •    4 tbsps vegetable oil
        •    250ml hot chicken stock
        •    2 tbsps chopped coriander
        •    50g ginger, roughly chopped
        •    400g can chopped tomatoes
        •    6 garlic cloves, roughly chopped
        •    8 chicken thighs, skinned, boneless (about 800g)

    Method

    1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

    2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

    3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

    4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

    5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

    6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

    7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

    8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

    9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

    10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

    11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

    12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

    Garlicky Bourbon Chicken

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    kosher salt
        •    1 cup bourbon
        •    1 cup frozen peas
        •    extra virgin olive oil
        •    1 large onion, sliced
        •    6 garlic cloves, minced
        •    2 tbsps unsalted butter
        •    freshly ground black pepper
        •    2 tbsps freshly chopped parsley
        •    2 1/2 cups low-sodium chicken broth
        •    2 lb. chicken thighs, patted dry with paper towels

    Method

    1. In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.

    2. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.

    3. Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.

    4. Add peas to skillet and cook until warmed through, 2 minutes.

    5. Garnish with parsley before serving.



    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50323/garlicky-bourbon-chicken-recipe/

    Rosemary Roast Chicken Thighs, new Potatoes, Asparagus & Garlic

    An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 lemon, halved
        •    8 chicken thighs
        •    750g new potato, halved
        •    small handful rosemary sprigs
        •    1 whole garlic bulbs, cloves separated
        •    2 large bunches asparagus, woody ends discarded

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
    2. Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
    3. Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/rosemary-roast-chicken-thighs-new-potatoes-asparagus-garlic

    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


    Ingredients

        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths


    Method:
    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

    Sun-Dried Tomato Chicken

    This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1/2 tsp salt
        •    3/4 cup water
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    3 oz. sun-dried tomatoes
        •    1 tbsp fresh parsley to garnish
        •    1 cup half & half or heavy cream
        •    1 cup parmesan cheese shredded
        •    2 lbs. chicken thighs (skin-on, boneless)

    Method

    1. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.

    2. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.

    3. Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.

    4. To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.

    5. Reduce the heat to low, so the sauce is simmering gently. Return the chicken to the skillet and cook it for an additional 10-15 minutes, until cooked through. Add a little water to the sauce, if needed. Garnish with freshly chopped parsley. Serve.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sun-dried-tomato-chicken-recipe/