Recipes — chicken thigh

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/

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

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

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/

Creamy Sun-Dried Tomato Chicken with spinach and basil is full of flavor and is perfect for busy weeknights. Best of all, cooks up in one pan in just 30 minutes with a delicious creamy garlic sauce.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 6

Ingredients

    •    fine sea salt, to taste
    •    3/4 cup heavy cream
    •    1 tsp Italian seasoning
    •    3 garlic cloves, minced
    •    2 tbsps grated parmesan
    •    1 tsp freshly chopped basil
    •    1/2 cup low sodium chicken broth
    •    freshly cracked black pepper, to taste
    •    1 cup loosely packed spinach, chopped
    •    2 tbsps butter, ghee or olive oil - divided
    •    1/2 cup drained sun-dried tomatoes, finely chopped
    •    6 boneless skinless chicken thighs or 4 chicken breasts

Method

1. Season chicken with salt and pepper.
   
   
2. Heat a large skillet with 1 tablespoon butter over medium high heat. Add the chicken and sear on both sides, until brown and cooked through. About 7-8 minutes on each side for chicken thighs and 5-6 minutes on each side for chicken breasts. Remove chicken from the pan and set aside.
   
   
3. Heat the remaining butter in the same pan and add garlic and Italian seasoning. Cook for 30 seconds until fragrant then stir in sun-dried tomatoes and cook for another minute. Add the heavy cream, chicken broth until smooth.
   
   
4. Add the parmesan and allow sauce to simmer and thicken slightly. Add the spinach and chicken back to the pan and turn off the heat and leave until chicken is heated through and spinach is wilted.
   
   
5. Serve with your favorite sides or over zucchini noodles or cauliflower rice.

This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sun-dried-tomato-chicken/