Add cut hard / soft boiled eggs,
sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add
sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.
Slice the chicken thighs into 1/4 - inch slices and set aside chilled.
Working one at a time,
slice chicken thighs in half lengthwise.
Divide the slaw evenly between two bowls, then top with
the sliced chicken thighs and crushed peanuts.
Not exact matches
Remove and arrange sweet potatoes,
chicken thighs, and
sliced oranges on sheet pan.
10 - 12
chicken pieces (
thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups
chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Pizzas I've made of late include: arugula pesto with a head of roasted garlic and thinly
sliced potatoes (inspired by my favorite pizza from Escape From New York Pizza) and peperoncini pizza with feta and shredded
chicken thigh.
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly
sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly
sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked
sliced chicken breast and / or
thighs
3/4 cup shredded leftover grilled or roasted
chicken (about 1 1/2
thighs or 1 breast) 2
slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to taste.
Grace - Marie started off sautéing the cubed
chicken thighs and
sliced rounds of chorizo until they were lightly caramelized, then set aside on a pan until ready to add to the final paella.
Chicken & Sausage 4 tablespoons Spanish extra virgin olive oil 2 pounds chicken thighs, boneless / skinless in 1 - inch dice 1 pound Spanish chorizo sausage (or any favorite spicy variety), thinly sliced
Chicken & Sausage 4 tablespoons Spanish extra virgin olive oil 2 pounds
chicken thighs, boneless / skinless in 1 - inch dice 1 pound Spanish chorizo sausage (or any favorite spicy variety), thinly sliced
chicken thighs, boneless / skinless in 1 - inch dice 1 pound Spanish chorizo sausage (or any favorite spicy variety), thinly
sliced rounds
Grill the
chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the
thigh registers 175 ° F. Allow the
chicken to rest 10 minutes before
slicing.
ingredients CASHEW
CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to
CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound
chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to
chicken thighs (boneless, skinless, thinly
sliced) 2 heads baby bok choy (thinly
sliced) 3 cloves garlic (peeled,
sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
ingredients MARINATED
CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 1/2 cup olive oil 6
chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED
CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated
chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken 1 onion (peeled, thinly
sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to
chicken stock 1 cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
Servings MetricUS Imperial Ingredients 1 lb
chicken thighs sliced into 1/2 inch bits1 can coconut milk3 - 4 tsp green curry paste - whole30 approved Thai Kitchen brand1 red onion julienned2 cloves garlic smushed1 - inch knob of ginger julienned1 / 2 zucchini julienned2 carrots...
Cook
chicken thighs in water with celery,
sliced onion, pepper, cumin, garlic and cilantro for about 30 minutes till
chicken is cooked to get
chicken stock
-LSB-...] tablespoons coconut oil / ghee 4 skinless and boneless
chicken thighs (about 1 pound), cut into bite - size pieces 1 onion,
sliced -LSB-...]
2 tbsp of olive oil or oil of preference 5 boneless
chicken thighs cut into strips (or 3
chicken breasts) 1 medium onion
sliced 1/2 medium red bell pepper
sliced 1/2 medium green bell pepper
sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (
chicken, vegetable, beef or bone) Salt and pepper to taste
- MONDAY - Breakfast (on - the - go) Avocado Baked Egg Apple
Slices Almond Butter Lunch Spicy Jalapeño Sausage (Trader Joe's) Sautéed Spinach Dinner Baked
Chicken Thigh Salad w / Tessamae's Ranch - TUESDAY - Breakfast Spicy Jalapeño Sausage Sweet Potato Ribbons Sautéed Spinach...
4 lb boneless skinless
chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly
sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart
chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg
As I am not a fan of
chicken thighs I used
chicken breasts
sliced thinly length wise and let it marinate in the fridge for about an hour.
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and
Sliced Thinly (Optional) 8 Small Boneless, Skinless
Chicken Thighs Garnish: Chopped Cilantro
Boneless skinless
chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon
slices, and raisins until fork tender.
Ingredients 1/2 pound boneless, skinless
chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly
sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
Flattened
Chicken Thighs With Roasted Lemon
Slices Recipe.
A recent lunch I had included a leftover baked
chicken thigh wrapped in bacon, plus red leaf lettuce with green olives, a teeny tiny
sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill pickle kraut, and Primal Kitchen Foods ranch dressing.
ingredients
CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
CHICKEN SOUP: 2 pounds
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly
sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly
sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
3 - 4 oz of leftover protein of your choice (I've enjoyed this with shredded
chicken thighs, seared and
sliced leftover steak, or runny fried eggs)
ingredients BRAISED
CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8
chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic
chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Toss
chicken thighs, lemon
slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp.
boneless, skinless
chicken breasts,
thighs, or both 2 teaspoons cumin 1/2 teaspoon coriander 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 1 bay leaf 4 cups low - sodium
chicken stock 2 13.5 - ounce cans cannellini beans, drained and rinsed 1 cup frozen corn Shredded monterey jack cheese,
sliced - jalapenos, cilantro for serving
For the
chicken 8 skinless
chicken thighs, legs, or botha
slice of unsalted butter, melteda little paprika or Kashmiri chilli powder1 tsp chaat masala1 tsp ground fenugreek For the marinade
Arrange
sliced onions and broccoli around the
chicken thighs.
2 tablespoons oil (ghee / olive oil) 5 - 6
chicken pieces — drums or
thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut into chunks 1 onion,
sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade
chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
1/4 cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds
chicken pieces (We used
thighs and legs) 4
slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
I take 1
chicken thigh (or breast) and a small sweet potato that I've peeled and
sliced and place it all on the same sheet pan.
For 4 — 6 people 500g skinned and boned
chicken thighs 2 medium onions,
sliced Olive oil spray 3 large cloves garlic Thumb sized piece of fresh ginger
Slice or pull the
chicken thighs into bite sized pieces and add to the soup pot, plus the remaining
chicken broth and a big pinch of salt.
Substituted two boneless, skinless
chicken thighs, thinly
sliced, that I smoked over oak on my stovetop smoker for prosciutto.
Grilled fish,
sliced skirt steak, and boneless
chicken thighs are all no - brainers.
FOR THE
CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
CHICKEN MARINATE • 8
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers,
sliced thinly • 1 large green pepper,
sliced thinly • 2 cups coconut milk • 1/4 cup
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
2 lbs boneless, skinless
chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass,
sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper,
sliced 1 yellow bell pepper,
sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
4 bone - in, skin - on
chicken thighs, about 2 pounds Salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 large lemon, cut into 8 wedges, seeded 2 large yellow onions, thinly
sliced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 cup
chicken stock 1 (3 - inch) cinnamon stick 20 pitted green olives
• Sautéed chorizo • Crumbled tofu • Shredded rotisserie
chicken • Smoked tempeh •
Sliced leftover steak • Slow - roasted pork shoulder • Spicy braised
chicken thighs
For those, I use any combination of the following: Harissa
chicken thighs — Last night's leftovers,
sliced.
Easy onion 1, slicedoilskinless
chicken thigh fillets 3, quarteredchilli flakes a big pinchsoy sauce 1 tbspbrown sugar 3 tspground ginger a pinchrice wine or white wine vinegar 1 - 2 tbspbroccoli 1 head, florets broken off and stalk finely
sliced, blanchedegg noodles 2 nests, cooked
2 lbs
chicken breasts or
thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly
sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup
chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape of choice)
Ingredients: 2 - 2.5 pounds skinless, boneless
chicken (breast,
thighs or a combination) 1 small onion,
sliced thin 4 cloves garlic, minced 2 cups bell peppers,
sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp cumin 1/2 tsp chipotle chili powder 14.5 oz can of diced tomatoes
Great finger foods include whole grain toast strips (with butter), skinless, boneless
chicken thighs cut length-wise, or a
slice of pear (peeled).