These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.
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Tag Archives: chicken thighs
Braised Chicken and Chickpeas with Smoked Paprika
This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry. Serve over brown rice, whole wheat couscous or bulgur to soak up the flavorful juices.
3 tablespoons all-purpose flour
3 pounds chicken thighs and legs
sea salt and freshly ground black pepper, to taste
1 tablespoon smoked paprika
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1/4 cup sherry vinegar
1 (14-ounce) can diced tomatoes (I recommend Muir Glen)
1 cup chicken stock
2 (14-ounce cans) chickpeas (garbanzo beans), rinsed and drained
Place flour in a plastic zip-top bag. Sprinkle chicken with salt, pepper and paprika, and drop half in the flour. Seal bag and shake until well coated. Remove, shake off any excess and transfer to a plate. Repeat with remaining chicken. Heat oil in a Dutch oven over medium-high heat. Add chicken to pan and brown well on all sides, working in batches if necessary so you don’t overcrowd the pan, about 6 minutes total per batch. Remove from pan and set aside.
Add onion to Dutch oven and sauté 4-5 minutes or until tender and slightly browned. Pour in vinegar, scraping pan to loosen browned bits on the bottom, and cook 1 minute or until liquid evaporates.
Add tomatoes and chicken stock to pan. Stir in chickpeas and bring to a boil. Place chicken on top of chickpeas and sprinkle with an additional pinch of salt and paprika. Cover, reduce heat to medium-low, and simmer for 40 minutes or until chicken is cooked through and chickpeas are tender.
Serves 8
Pumpkin Curry with Chicken Thighs
Any Gewurztraminer left over from Thanksgiving will go beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf and throw it into the curry as it simmers (then discard)—it will perfume the dish, much as kaffir lime leaves do. Serve over rice.
1 tablespoon Canola oil
2 yellow onions, thinly sliced
1 tablespoon minced ginger
2 cloves garlic, minced
1-3/4 cup light coconut milk
1 tablespoon yellow curry powder
2 tablespoons red curry paste
1 cup low-sodium chicken stock
2 tablespoons fish sauce
1 tablespoon sugar
6 cups pumpkin, peeled, seeded and cut into 1-inch cubes
1-1/2 pounds chicken thighs, cut into bite-sized pieces
1 red bell pepper, seeded and thinly sliced lengthwise
2 tablespoons lime juice
1/2 cup cilantro, finely chopped
Heat vegetable oil in a wok or large, deep-sided skillet over medium-high heat and sauté onion for 10 minutes, until deep golden-brown. Add ginger and garlic, and sauté 1 minute, until fragrant.
Pour in 1/4 cup coconut milk and stir in both curries until blended. Add remaining coconut milk, chicken stock, fish sauce and sugar. Add pumpkin chunks and bring to a boil. Lower heat to medium to retain a vigorous simmer and cook for 15 minutes, stirring occasionally.
Add chicken and pepper and bring back up to a simmer. Cook for another 10 minutes, until chicken is cooked through and pumpkin is tender.
Stir in lime juice and top with cilantro.
Serves 6