Chicken Thighs

Kittenkirst

We make this recipe pretty regularly; we swapped the chicken breast for thighs; just removed the skin and cut the bone about before starting.

http://www.bbcgoodfood.com/recipes/2040656/onepot-moroccan-chicken

We didn't used to have Harissa paste so I merely used spices from cupboard (cumin and chilli). I also didn't use as much oil as it suggested (health as cost considerations for me

Serve with boiled rice or couscous and additional greens if you need to make it stretch further,

suki1964

I use thighs in all my Indian and Chinese dishes

Skin and debone them first then cut into four or six pieces ( depending on size)

If thats a step too far for you, then buy the already boned ones, you will still make a saving

[Deleted User]

Kittenkirst wrote: »

We make this recipe pretty regularly; we swapped the chicken breast for thighs; just removed the skin and cut the bone about before starting.

http://www.bbcgoodfood.com/recipes/2040656/onepot-moroccan-chicken

We didn't used to have Harissa paste so I merely used spices from cupboard (cumin and chilli). I also didn't use as much oil as it suggested (health as cost considerations for me

Serve with boiled rice or couscous and additional greens if you need to make it stretch further,

Just looked at this and it looks delicious I too don't have harrisa paste but will use some of my own spices from the cupboard I think I wil have a go with this at the weekend as I have some chicken thighs in the freezer that were Y/S to a pound ( for 6, a bargain !)
another one I enjoy is slitting the thighs and stuffing with philly cheese and wrapping it in bacon and mushrooms and then foil and cooking in the Remoska.Cooks in its own juices and is lovely 'finger food' with a salad.Also cooking a dish with some cajun spices sprinkled over the top in the oven and sliced courgettes and peppers and serving with a jacket spud is also nice.
Great mid-week meal that won't break the bank.I always make a point of seeing if there are thighs in the reduced bit of the supermarket as they are such good value and you get quite a bit of chicken off them.A potful in the slow cooker with some onion,a sliced carrot or two and 200mls water will make all the meat just fall off the bone and then strain the juices and save for stock for when you need to make soup.I freeze the stock into cubes for using in soups and stews.Nothing gets wasted in my house :):)

Lilyplonk

When cooking 'one-pot chicken dishes/stir-fry' please don't rule out using 'Diced Turkey Thigh', especially if you can find some 'whoopsied/yellow-stickered'.

Once you've got some kind of sauce/spices/herbs in with it, you'd be hard pushed to notice that it's Turkey instead of Chicken .

AlwaysAllie

Kittenkirst wrote: »

We make this recipe pretty regularly; we swapped the chicken breast for thighs; just removed the skin and cut the bone about before starting.

http://www.bbcgoodfood.com/recipes/2040656/onepot-moroccan-chicken

We didn't used to have Harissa paste so I merely used spices from cupboard (cumin and chilli). I also didn't use as much oil as it suggested (health as cost considerations for me

Serve with boiled rice or couscous and additional greens if you need to make it stretch further,

Definitely liking the look of this one. Thanks

AA

RAS

Check out Delia's Spanish chicken. One pot and keeps well if serving is delayed.

Nikkisun

This is a regular in our house - very yummy!

http://www.bettycrocker.com/recipes/slow-cooker-thai-chicken/b8ad2965-9db0-48a1-af90-97341e6231fc

parkgirl

We like Nigellas coq au vin