Peel the skin from the chicken thighs and set aside. Cut
ver high heat, stir-fry chicken, in batches, for 4-5
Cut the chicken thigh meat into 3/4 inch cubes.
pice grinder. Meanwhile, grind the chicken thigh meat in a food processor until
boil. Add greens and chicken. Simmer until thickened, 2 minutes
Combine the sliced chicken, peanut oil, oyster sauce and
Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.
br>Flatten/thin out one chicken thigh and place one 1/2
Combine butter, chili flakes, tomatoes and pine nuts in a small bowl. Place on a piece of plastic wrap and shape into a rectangular block. Wrap tightly and freeze.
Cook chicken thigh fillets in a heated, oiled frying pan until browned on both sides and cooked through. Slice butter and serve on chicken.
he onions.
Mix the chicken thigh meat with the cayenne pepper and
Pat chicken pieces dry.
Make a
arge saucepan. When hot, saute chicken, stirring, until browned. Add potato
Chop chicken, walnuts, bell peppers, green onions
bout 30 minutes.
Season chicken thigh meat lightly with salt and black
asparagus halves. Wrap 1 chicken thigh around the cheese. Wrap 1
Boil chicken in large stock pot and reserve liquid.
In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy. (start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
Add chicken thigh meat and serve over Spanish rice.
nd seasoning salt.
Roll chicken in flour mixture until well
Mix chicken, chipotle-flavored olive oil, soy
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
lended and simmering.
Add chicken, fresh garlic, dehydrated garlic, and