If you’re looking for affordable, filling dinner ideas, look no further than chicken thighs. They have plenty of flavors but are a lot cheaper than some other cuts.
Tomato and garlic chicken casserole
Ingredients
- 8 chicken thighs, skin on
- 2 teaspoons olive oil
- 6 cloves garlic, chopped
- 20 oz. can chopped tomatoes
- 1 cup chicken stock
- 2 sprigs thyme
Method
- Dry thighs and season well. Brown them on both sides in a large pan. Set aside.
- Cook garlic on medium heat for one minute. Add tomatoes, stock and a pinch of salt. Bring to a boil, add thyme, stir well, and simmer for 30 minutes until chicken is tender.
- Serve over rice or orzo.
Really crispy lemony chicken
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs, seasoned with salt & pepper
- Rind of half a preserved lemon, finely chopped
- Lemon wedges for serving
Method
- Add oil to a large, heavy skillet on medium heat.
- Place the oil into a large, heavy skillet over medium heat.
- Add thighs, skin down.
- Cook without moving them for 15 to 30 minutes until skin is deep golden and fat is rendered.
- Turn thighs and stir lemon rind into the surrounding fat.
- Cook about 15 minutes more. Serve thighs and pan drippings with lemon wedges
