Tag Archives: Chicken Thigh Recipes

Buffalo Chicken

Rugby season is a big deal in the Brooker household and this Buffalo Chicken recipe is perfect for getting into the spirit of things, Ok, traditionally buffalo is a marinade for chicken wings  – an American invention, commonly served as a bar snack while watching American Football. While chicken wings often sound like a good a good idea (especially if they come with curly fries), in reality, they’re a lot of faff for not very much eating. So we use thighs and drumsticks instead. The first time I made these it was with a jointed whole chicken (minus the breasts) so there were thighs, legs and a couple of wings too.

It’s a little bit tricky, a little bit smoky and a quite a big bit spicy, although if you’r not a huge fan of spice just use less hot sauce.

This is such an easy chicken recipe, and doesn’t just need to be a snack. Serve it up with a salad, chips or even some tasty rice and veg to make really tasty supper. The marinade is so simple, as long a you have all the ingredients available – just mix it all together and leave the chicken to take on the smoky, spicy, sweet flavours for at least half an hour, before roasting in the oven for about 30-40 minutes.

This is a great solution for skin on chicken on the bone, but of course you could use the same buffalo marinade for chicken breast. Just reduce your cooking time a bit so it doesn’t end up too dry.

Buffalo Chicken

Buffalo Chicken

Ingredients

  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 4 tbsp hot pepper sauce or sriracha
  • 3 tbsp honey
  • 1 tbsp tomato ketchup
  • salt and pepper
  • Chicken wings, or thighs and legs

Instructions

  1. Grab a big bowl and grate the garlic into it.
  2. Next, add the oil, vinegar, hot sauce, Worcestershire sauce, honey, spices and herbs.
  3. Mix it all together.
  4. Place the chicken pieces into the marinade one by one and give them a good mix around.
  5. Leave to marinade for at least half an hour.
  6. Preheat the oven to 180c fan and line a big baking tray with foil. Place the chicken onto the tray at regularly spaced intervals.
  7. Slip it into the oven for 30 - 40 minutes, until slightly caramelised on the outside.
  8. Serve up and enjoy!
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If you like chicken but buffalo isn’t your thing, why not try our Tandoori Chicken instead?  Or this Easy Chicken and Paprika Traybake is a great all in one supper too. If you’re not a fan of chicken thighs and legs, why not try our Chicken Satay recipe with some strips of juicy chicken breast?

 

Tandoori Chicken

This tandoori chicken recipe a really simple but yummy chicken dish for when you fancy a curry but can’t really be bothered to make a paste and a sauce and so on and so forth. It’s what you might call a ‘dry curry’ in that it doesn’t have lashings of sauce to go with it, but it’s lighter as a result. Because it is on the drier side, I like to serve it up with some flavourful rice, such as our nutty lemon rice, as well as flatbreads or yoghurt-free wholemeal flatbreads if you’re feeling a bit healthier and maybe even a yoghurt dip just to make it into a tasty meal. It would also be great as part of a barbecue. It’s delicious cold.

If you don’t have very much time to prepare it, you don’t need to bother with the spice toasting and grinding. I think it adds a fresher flavour,  but it’s still tasty if you use pre-ground spices. You can make up the marinade ahead of time and leave the chicken marinating for a day or so if needed. Make your cooking fit around you.

Tandoori isn’t a flavour but rather a style of cooking, and unless you have a tandoor (a type of pot-like, exceedingly hot oven used in Indian cookery) you’re going to have to substitute another source of very hot, intense heat, either by turning your oven as high as it gets, or using a barbecue. There are a number of recipes which suggest using a very hot grill, but I’m not convinced that’s a safe way of cooking chicken with the bone in, so I just used the oven.

If you want this to look more like ‘traditional’ tandoori chicken, with a deep red colour, you’ll need to add some food colouring (or use a ready made tandoori paste) but didn’t do that as it wouldn’t add anything to the flavour and I’d rather eat food that’s the colour it’s supposed to be (unless we’re talking novelty cakes that is!).

Tandoori Chicken

Tandoori Chicken

Ingredients

  • 3-4 garlic gloves
  • Thumb sized piece of fresh ginger
  • 10 cardamom pods (or ground)
  • 2 tsp cumin seeds (or ground)
  • 2 tsp coriander seeds (or ground)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cloves (or ground)
  • Grating of nutmeg (or 1/4 tsp ground)
  • 2 tsp hot chilli powder
  • 1/4 tsp cayenne pepper
  • Good pinch salt
  • 5 tbsp (or around 150g) or low fat (or full fat) yoghurt
  • 2 tsp lemon juice
  • Chicken thighs, thighs and drumsticks or bone in chicken pieces with the skin on

Instructions

  1. Toast the whole spices, if you're using them, in a small frying pan over a low heat, tossing frequently. Keep an eye on them so they don't burn.
  2. Bash and then remove the seeds from the cardamom pods. Now tip the toasted spices into a pestle and mortar.
  3. Grind them up as finely as you can manage and tip them into a nice big bowl.
  4. Add the other spices and the salt.
  5. Grate the ginger and garlic and add to the bowl and then mix together. Now add the yoghurt and lemon juice and mix everything together.
  6. Add the chicken to the marinade and cover. Allow to marinate for at least an hour or overnight in the fridge if you would prefer.
  7. Take out of the fridge at least half an hour before you cook it - longer if it's winter and it's cold in your kitchen. Ideally it should be at room temperature when it goes in the oven.
  8. Turn the oven up to its highest temperature with the fan on (for us that's 240c). Just be very careful when going in and out of the oven. Once it's nice and hot, put the chicken on a good nonstick tray and slide it into the oven on the top shelf.
  9. It should take around 25 to 30 minutes to cook through with crispy skin. Don't panic if it's blackened when it comes out of the oven - it just adds to the authenticity.
  10. Enjoy with rice and bread and maybe a nice yoghurt dip and some mango chutney, as well as some fresh lemon slices on the side.
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Easy Paprika Chicken Traybake

There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty.  This easy paprika chicken traybake is the perfect solution.  A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden.  Your chicken will be too.  This is definitely going to become a staple on the Blunty’s supper table.

Easy Paprika Chicken Traybake

Easy Paprika Chicken Traybake

Ingredients

  • 1 packet chicken thighs and drumsticks
  • 1 large onion or 4-5 shallots
  • 2 beetroot
  • 1-2 sweet potatoes, depending on size
  • 1 red pepper
  • 4 cloves garlic
  • 1 knob ginger
  • zest of half a lemon
  • 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
  • 1 tsp ground cumin
  • salt and pepper
  • drizzle olive oil
  • a sprig each of fresh rosemary and thyme (optional but lovely)
  • A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)

Instructions

  1. Remove the chicken from the fridge and preheat the oven to 200c
  2. Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
  3. Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
  4. Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
  5. Grate or microplane the remaining garlic and ginger, and rub into the chicken.
  6. Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
  7. Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
  8. At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
  9. When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
  10. Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
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If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?

Chicken Shawarma

If you love street food, a bit of spice, juicey chicken and crisp salad, this one’s for you. Make it your own with your favourite salad items, a different bread, perhaps, or ditch the yoghurt for a chutney, but this is my favourite way to eat it and my ultimate comfort food.

This is such a satisfying supper, or even a weekend lunch for friends – perfect for putting all the extras in the middle of the table and helping yourselves. It is as delicious texturally as it is flavour-wise, and I know that when I’m in the mood for nothing else, this will do the trick.

chicken shawarma feast for one

You will need (to serve 2):

8 boneless chicken thighs

4 flatbreads, wraps or pitta (I used my own recipe flatbreads which add to the preparation time but make a real difference and can be made ahead of time)

A generous salad, such as lettuce, cucumber, ribbons of carrot, crisp peppers and avocado – something to add crunch and even more texture contrast

3 cloves garlic (or 2 if they’re very large)

Thumbsize piece ginger

1/4 tsp ground turmeric

1/3 tsp paprika

1 tsp ground cumin

2 tsp sumac (a lemony Moroccan spice you can buy in the speciality section of Tesco)

Dash lemon juice

Salt and pepper

Good glug olive oil

For the curried yoghurt (can be replaced by plain yoghurt, chutney or mayonnaise in a pinch):

150ml Greek yoghurt

Dash lemon juice

Pinch salt

3 tsp curry powder

1 tsp ground cumin

1. Prepare the chicken thighs by removing any fat and sinew – it’s easiest to do this with a clean pair of kitchen scissors. 
2. Grate the garlic and ginger into a medium sized bowl. Make the marinade by adding the dried spices, seasoning, lemon juice and olive oil.  how to marinate chicken 3. Add the chicken to the bowl and mix everything together. Add more oil if it’s too dry.  Set aside for as long as you can manage – at least a couple of hours, ideally, but if you’re short on time you can make your salad, yoghurt dip and set the table while the chicken soaks up the flavour. how to griddle chicken thighs

4.  Preheat the oven to 180c and put a griddle (or frying pan if you don’t have a griddle pan) onto a high heat on the hob. When it’s good and hot, place your chicken thighs onto the griddle, 4 at a time so as not to overcrowd the pan. I really enjoy cooking like this – the smell is gorgeous and you get lots of sticky caramelised edges. When one side is starting to catch, flip them over and repeat on the other side, then place on a baking tray for the oven to make sure they are cooked all the way through.

Meanwhile, mix the spices, salt and lemon juice into the yoghurt and that’s that ready for the table.  chicken shawarma recipe   5. Cook for about 20 minutes then remove from the oven. If you’re inexperienced with cooking meat , you may want to cut a piece open to check it’s cooked through. how to use up flatbreads  6. Serve up with the flatbreads, salad and yoghurt dip, and you have yourself the most wonderfully messy DIY sandwich. The flatbreads pictured are homemade (and so easy) but you can use wraps or pitta if you’d prefer something shop-bought. chicken shawarma recipe

Frisky Chicken Fricassée 

I indulged myself when I made this on Sunday, I have to admit. I was feeling pretty lousy, so a luxurious few hours in the kitchen (not just making this, don’t worry!) was just what I needed. I could have made this more quickly, but I really enjoyed the calm preparation. There are so few ingredients but it’s packed full of flavour, and it can be served in so many different ways. A perfect winter warmer. 

  
If you don’t like chicken thighs, you could absolutely make this with chicken, either baked in foil in the oven for about 20 minutes and then dressed with the sauce, or sautéed in large pieces for around 10-15 minutes. Personally, I think the slower cook works better. The thigh meat is more tender, and cooking it on the bone adds lots of natural flavour. 

If you don’t like brandy, you could use white wine, but honestly the strong alcohol flavour cooks out either way so you don’t really taste it, but it definitely improves the sauce.

  
You will need:

1 pack chicken thighs – I bought 8 with their skins on and bones in for £3 and this made 3 meals for me (or your preferred chicken cut)

3 rashers smoked bacon 

3 cloves garlic

1 punnet chestnut mushrooms 

50ml brandy 

100ml chicken stock

2 bay leaves

1 tsp dried parsley

1 tsp dried thyme or a few sprigs of fresh 

Good crack of black pepper 

  
1. Trim off any excess skin and fat from the underside of the chicken thighs. I find it easiest to do this with a clean pair of scissors. 

2. Add a little oil to a large saucepan/casserole pot/sauteé pan (whichever you have or prefer; I used my big non-stick soup pot) and put onto a high heat. Once the oil is nice and hot, add the chicken thighs, skin down, and leave in until the skins are nice and crisp, then turn over. I did this in batches of 4 to try to keep the moisture in the pot down to make sure the skins can brief nicely. Flip over each piece to brown on the bottom. 

  
Once you’ve done the first batch, set aside on a plate. They will be cooked through later so don’t worry too much about that. I then dried off the pot a little, carefully, using a piece of kitchen towel held by my kitchen tongs. This helps to get rid of any excess fat and water. Then repeat with the second batch and set aside on the plate. 

  

3. Chop, crush or grate the garlic then slice the mushrooms. Remove the fat from the bacon then chop it up into nice even small pieces. I know I’m breaking a hygiene rule by cutting raw meat and vegetables on he same board but they’re about to go to the same place! 

  
4. Brown the bacon in the pot you used to brown the chicken, then throw in the brandy and garlic, and turn down to medium. Place the chicken in the pan, skin side up, and add the herbs and bay leaves.   

 5. Leave the heat at medium, and carefully add in the chicken stock. This should just simmer away at the bottom of the pot, otherwise you’ll risk the skin going soggy. 
  
6. After about 20 minutes of simmering, add the mushrooms, trying to keep them down in between the chicken pieces so they can’t throw out too much water into the chicken. Add in batches if this is easier. Cook for another 20 minutes, adding a little more stock if it starts to go dry. 

7. Check the chicken is nicely cooked through and serve! If you’re using chicken breasts, these can be gently browned on both sides as for the chicken pieces at stage 2, although it will take less time if you use skinless breasts (or skinless and boneless thighs!), then make the sauce and let it simmer away to itself for around 20 minutes before adding the chicken for the last 10 – 15 minutes so it can cook but won’t dry out. 

Serving suggestions!

Because I’m trying to eat healthy, I actually decided to skin and bone my chicken after going to the effort of browning the skin (like I say, I was in the mood for cooking!). It doesn’t look as pretty but it’s much easier to eat. Traditionally, I think you would just serve up a couple of thighs per person with some if the sauce and perhaps some potatoes and vegetables. 

  
The first night, I added a couple of ladles of this deliciousness to some cooked penne, added a spoonful of crew fresh and mixed together, before serving it with broccoli.

  
The next night, I plumped for brown rice. And broccoli. 

  
Last night, I served it up again with some wholewheat spaghetti and broccoli (this is what happens when you live alone) and I honestly enjoyed it equally each night. I’ll definitely make this again!