My favorite way to use chicken thighs is in a chickpea stew. Very warming and filling, yet still light and healthy! Perfect for spring weather when it's still a little cold outside and you need something warm in your tummy!
I usually make this http://www.cookincanuck.com/2009/12/dijon-thyme-roasted-chicken-drumsticks/ using chicken thighs. Extremely easy and delicious with some steamed broccoli & rice.
I like soaking them skinless with yogurt and a either a homemade curry powder or "Paltak's" Tandori paste. The paltak is a nice product with very good spices and a good short cut when you don't feel like grinding spices. Give at least an hour in the yogurt/spice soak.
Tom Hirschfeld has one for Asian chicken that sounds amazing and that I'm going to make very soon. Find it here:
http://www.food52.com/recipes/14480_asian_fried_chicken_with_honey_ginger_sauce
I grilled skinless bone-in chicken thighs last night for dinner. I marinated them in a mixture of 1/4 cup minced lemongrass, 1Tb brown sugar, 2 Tb fish sauce, 2Tb rice vinegar, 1Tb ground coriander, 2 tsp salt, 1/2 tsp red pepper flakes. Marinate at least 2 hours, overnight is even better.
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http://biggreencookbook.blogspot.com/2012/02/chickpea-stew.html
Then 20-25 mins in a 500degree oven.
http://food52.com/recipes/10695_flambeed_chicken_with_tomatoes_and_garlic
http://www.food52.com/recipes/14480_asian_fried_chicken_with_honey_ginger_sauce