GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
Provided by Alison Roman
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper on both sides.
- Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
- Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
- Meanwhile, thinly slice two scallions; set aside.
- Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
- Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN THIGHS WITH LIME AND CURRY
The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).
Provided by ChrisMc
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend flour and pepper, and dredge thighs in mixture.
- Brown chicken in oil.
- Remove chicken to a plate.
- Add onion, garlic, and flour, and saute.
- Add broth, curry, and pepper sauce and stir to blend well.
- Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
- Cook until chicken is cooked through.
- Add cilantro and sour cream just before serving.
EASY CHICKEN THIGH CURRY
This chicken thigh curry is bursting with aromatic flavours, using staple ingredients, making it super easy.
Provided by Mimi Harrison
Categories mains
Time 50m
Number Of Ingredients 16
Steps:
- Fry the chicken thighs skin facing down in rapeseed oil on a medium heat. After around 10 minutes, the fats from the chicken will start to render and the skin will crisp up nicely. Rotate and cook for another 10 minutes. Season with salt.
- Meanwhile, blend the peeled ginger, garlic and chillies to form a rough paste. To help the blender out, add a tbsp or two of water.
- Set the crispy chicken thighs aside (they're not fully cooked yet, don't worry). Then to the pan, add the diced onions to sweat until translucent, frying for approx 5 minutes. Season with salt.
- Next, add the paste to the pan along with the curry powder. Fry for a couple of minutes before adding the tomato puree and a splash of stock. Continue to fry for around 5 minutes, until the tomato puree darkens in colour.
- Pour the stock and the passata into the pan and stir to combine. Place the chicken thighs, skin facing up this time, back into the pan and reduce to a low simmer, setting a timer for 20 minutes. The chicken thighs should be cooked after this time. Set aside and take the curry off the heat. To prevent the yogurt from splitting, add a tbsp of the curry into a bowl with the yogurt. Stir to combine then pour the yogurt into the curry along with the spinach.
Nutrition Facts : Calories 658 kcal, Fat 34 g, Carbohydrate 35 g, Protein 43 g, ServingSize 1 serving
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