Tag Archives: Chicken Thighs

Chicken Cacciatore

9 Sep

I have a huge backlog of recipes that I’ve tried and photographed but for whatever reason (mainly laziness) haven’t blogged about. Which is a bit unfair because some of them are quite nice and worth possible entry in my fortnightly rotation. Like this chicken cacciatore recipe from Taste, which was very simple but tasty and creates leftovers for another day. I like the flavour that the anchovies add – there’s no obvious anchovy taste, just a kind of … pungency in the background (in a good way!).

I’ve resisted making it again primarily because I don’t keep white wine in the house, but I think I’ll try making it with chicken stock and see how I go. I used all chicken thighs instead of the mixture that the recipe recommended, but otherwise I kept pretty closely to it. The recipe serves 4 fairly decent sized portions.

Ingredients

  • 1 TBSP olive oil
  • 8 skinless chicken thigh fillets
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 anchovy fillets, chopped
  • 2 TBSP tomato paste
  • 1/2 cup dry white wine
  • 400g can diced tomatoes
  • 1 tsp caster sugar
  • 1/2 cup pitted black olives, halved
  • 1/3 cup finely chopped parsley leaves

Method

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook chicken in batches, for 5-7 minutes or until browned. Transfer to a plate.
  2. Add onion, garlic and anchovy to pan. Cook, stirring for 5 minutes or until onion has softened. Return chicken to the pan and add tomato paste. Cook, stirring for 1 minute. Add wine. Cook for 2-3 minutes or until liquid has reduced by half.
  3. Add tomato, sugar and 1/2 cup cold water. Bring to the boil then reduce heat to medium-low. Simmer, partially covered, for 35-40 minutes.
  4. Add olives and parsley. Season with salt and pepper. Cook, stirring for 2 minutes or until heated through.
Very Rough Nutritional Guide:
1 serve: 440 calories, 36% fat, 51% protein, 8% carbs, 5% alcohol 

Portuguese Chicken Burger

24 Aug

Man, we are getting a lot of use out of our little Weber Baby Q. Even in the winter we’ve been grilling a couple of times a week (even in the rain!) and now the weather has warmed up we’ll probably step it up.

Starting with these lovely Portuguese chicken burgers from Taste! They are easy and don’t require long marination (i.e. planning), and have enough spice to be noticeable but not challenging. I was worried it would be too spicy, because James kept getting overpowered by the chilli fumes while barbecuing. But it was fine – I think it could have done with a bit more of a kick actually.

The burger looks kind of undercooked in the photo but I think the pinkish tinge actually came from being marinated in the chilli (or possibly the lighting). But anyway, it wasn’t undercooked – it was perfectly moist and delicious!

The recipe makes a single burger and can easily be scaled up. I had one and James had two.

Ingredients

  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1/2 tsp dried hot chilli flakes
  • 1 small garlic clove, minced
  • 1 chicken thigh fillet (about 130g)

Method

  1. Place the lemon juice, oil, chilli flakes and garlic in a medium bowl. Season with salt and whisk to combine. Add the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
  2. Preheat a barbecue grill on medium high. Drain the chicken from the marinade. Cook on grill for 5 minutes each side or until chicken is just cooked through.

The recipe suggested serving it on a roll with garlic mayo, lettuce and tomato. If you want to be healthy you could just have it with a salad.

Very Rough Nutritional Guide:
Just the chicken: 199 calories, 46% fat, 54% protein, 1% carbs  

Bill Granger’s Chicken and Spinach Curry

4 May

The other night I made Bill Granger’s chicken and spinach curry (recipe taken from Almost Bourdain). It’s not the sort of recipe I normally get excited about, but everything looked healthy and easy so I figured I would give it a try.

And I’m glad I did, because while it’s not particularly inspiring on paper (on screen?), add “tasty” to the healthy/easy mix, and it’s exactly the sort of recipe that gets incorporated into my regular rotation. Also the macro breakdown is almost perfect, so yay. The vegies will skew it towards carbs a bit, so you could always sub chicken breast for thigh if you want to be anal.

I paired it with some green beans instead of the recommended basmati rice. I had the leftovers with broccoli, which was fantastic because the florets soaked up the sauce. I wish I could get the sauce thicker (maybe some cornflour?) but I do like that there’s no coconut milk or stuff like that to thicken it. That way this dish remains guilt free.

It was supposed to serve 4 but I would say it serves 3, and that’s how I’ve done the nutritional guide.

Ingredients

  • 2 TBSP vegetable oil
  • 1 large onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp turmeric powder
  • Pinch of cayenne pepper
  • 2 garlic cloves, crushed
  • 1 TBSP grated fresh ginger
  • 750g boneless chicken thighs, cubed
  • 400g tin chopped tomatoes
  • 1/2 tsp sea salt
  • 2 TBSP brown sugar
  • 1 TBSP lemon or lime juice
  • 90g (2 cups) baby spinach
  • Large handful fresh coriander leaves, chopped
Method

  1. Heat the oil in a large heavy-based pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes until the onion is soft. Add the spices, garlic and ginger and cook, stirring, for 2 minutes more. Add the chicken and increase the heat to medium-high. Cook, stirring often, for 5 minutes, or until the chicken is browned.
  2. Stir in the tomatoes and salt and bring to simmering point. Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the sugar, lemon/lime juice and spinach and stir until the spinach has just wilted. Remove from heat, sprinkle with coriander and serve with steamed rice.

Very Rough Nutritional Guide:
1 serve: 506 calories, 41% Fat, 43% protein, 15% carbs 

Lemon and Thyme Chicken Rolls

24 Apr

This recipe from Taste is one of my favourite chicken burger recipes. I consider it a cheat meal, but looking at the calories and macro breakdown, it’s not actually that cheaty. If I subbed chicken breast it would almost be a regular meal if not for the woeful vegetable content.

The other times I’ve made this I haven’t grilled the Turkish bread. Which was a huge mistake. I grilled it this time, and it was like a whole different species of bread. I don’t know if it absorbed some chicken flavour from the grill, or whether the heat brings out some inherent flavour in the bread, but it was heaven. I’ve never been one to get all hyped up about bread – to me it’s normally a vessel for other, more interesting food. But the slightly charred, smoky (but still soft) bread was so perfect that I think it was almost my favourite part of the meal.

And when the other parts include chicken, avocado, baby spinach and aioli, that’s saying something. (Oh also I can never be bothered making aioli, so I just add garlic and lime juice to mayo. Hey presto, instant aioli). The roll was tangy and delicious, the sauce dripping between my fingers as I ate. I scarfed this so fast I gave myself hiccups.

Ingredients

  • 4 chicken thigh fillets, trimmed
  • 2 tablespoons thyme leaves
  • 2 tablespoons olive oil
  • 1 lemon, rind finely grated, juiced (I used lime because I prefer it)
  • 4 Turkish bread rolls, split
  • 50g mixed salad greens
  • 1 avocado, sliced
  • 1/3 cup aioli or whole-egg mayonnaise
Method
  1. Combine thyme, lime rind, oil and 1/4 cup lime juice in a dish. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.
  2. Barbecue chicken thighs 3-4 minutes on each side
  3. Grill bread rolls until slightly charred
  4. Arrange salad greens on roll bases. Top with avocado, chicken and aioli. Cover with roll tops and serve.

Very Rough Nutritional Guide:
1 roll: 609 calories, 59% fat, 15% protein, 26% carbs 

Hoisin Chicken with Spiced Couscous

20 Apr

This recipe from Taste. I modified it a little, using broccoli instead of asparagus and chicken thighs instead of breasts. I also ran out of five spice powder, forgot the sesame seeds, and only had 1 cup of couscous. Oh yeah, and I cut the peanut sauce down to 1 tablespoon since I was using a fattier cut of chicken.

It was tasty, but it’s not getting added to the regular (or even occasional) rotation. If something is carb-heavy, it has to be pretty freaking awesome for me to make it again. I definitely don’t need a meal that’s 50% carbs when I’ve drastically cut back my exercise (though I rebelled against my physio and did some squats. Ha!)

I poured all of the leftover sauce on the couscous, but I don’t think it’s necessary. Hoisin is pretty flavoursome and I think there was enough clinging to the chicken that I didn’t need extra.

Incidentally when I was doing the calorie count and macro breakdown for this, I found that calorieking thinks that 2 florets of broccoli (45g) is a serving. Surely that can’t be right? Though if it is, and other vegetable servings are similarly puny, I’m easily hitting my goal of 7+ vegie servings a day.

Speaking of serves, this recipe says it serves 4. Based on James going back for seconds, I think it’s actually 3 serves, but I’ve counted it as 4 anyway.

Ingredients

  • 2 cups (500ml) chicken stock
  • 1 stalk broccoli, cut into small florets
  • 1 carrot, cut into matchsticks
  • 1 cup couscous
  • 1/2 tsp five-spice powder
  • 1/2 tsp ground ginger
  • 1 TBSP peanut oil
  • 4 chicken thighs
  • 1/3 cup (4 TBSP) hoisin sauce
  • 1/4 cup (3 TBSP) honey
  • Squeeze of lime juice
  • 2 cups coriander leaves
  • 2 TBSP toasted sesame seeds
Method
  1. Bring 1 1/2 cups (375ml) stock to the boil in a saucepan and add broccoli, carrot and 1/2 teaspoon salt. Return to the boil and cook for 1 minute. Place couscous in a bowl with spices. Pour stock mixture over couscous and stir to combine. Cover while you cook chicken.
  2. Meanwhile, heat oil in a frypan over medium heat. Cook chicken for 2-3 minutes each side. Add combined hoisin, honey and remaining 1/2 cup (125ml) stock to pan. Bring to a simmer and continue to cook chicken, basting with sauce, for 5-6 minutes or until cooked through, then slice chicken thickly.
  3. Fluff couscous with a fork. Add lime juice and most of the coriander and stir to combine. Serve chicken and sauce with spiced couscous, sprinkled with sesame seeds and remaining coriander leaves.
Very Rough Nutritional Guide:
1 serve: 421 calories, 20% fat, 22% protein, 58% carbs

Caramel Chicken

28 Feb

I’m always looking for new ways to eat chicken, so Almost Bourdain posted a Bill Granger-inspired Caramel Chicken recipe, I knew what I’d be having for dinner this week.

It didn’t begin well – I thought I could skip oiling the chicken, but that resulted in chickenflesh getting stuck to my pot. Don’t skip oiling the chicken.

I was a bit wary of the dark soy sauce, since I’ve had disastrous results with it in the past but the richer taste of the dark soy is perfectly balanced by the brown sugar. The end result is very moist and tasty. It’s actually quite densely flavoured, so every bite was like “whoa”.

I’m so proud of this chicken creation – even though I desperately want to finish it all, I’m forcing myself to save some for James when he gets back from Sydney on Wednesday. He will sit there, eat my lovely chicken, and smile admiringly at me.

This photo is a bit misleading because as soon as I realised how tasty the chicken was I went straight back to the pot and spooned a couple of ladles of the sauce over the green beans.

Then instead of using a separate plate to store my beans I just dumped my leftover beans into the chicken pot and put everything in the fridge. I’m looking forward to my saucy chicken and green beans tomorrow. I may also cook some mushrooms and zucchini to increase the vegetable portion, and any leftovers will also get added to my lovely chickensauce pot.

The recipe serves 4, though if you’re a light eater it could stretch to 6.

Ingredients

  • 8 chicken thigh fillets, chopped in half
  • 1 TBSP vegetable oil
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • Freshly ground black pepper
  • 1/4 cup dark soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup fish sauce

Method:

  1. Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot.
  2. Add the chicken, in two batches, and cook for 2 minutes on one side until lightly brown, turn and cook for another minute. Remove from the pan.
  3. Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for 5 minutes, stirring occasionally.
  4. Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce and stir to combine.
  5. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally.
  6. Increase the heat to high, add the sugar and stir to combine.
  7. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.
  8. Add the fish sauce and stir to combine.

 

Very Rough Nutritional Guide:
1 serve: 344 calories, 27% fat, 36% protein, 37% carbs