Bone in Chicken Thighs work beautifully here as they cook up rather quickly and are very tasty . I browned them first and gave them a nice crust and then they get braised in a beautiful tomato sauce with coconut milk and amazing spices. It’s stew like in consistency and I served over rice. Any rice will do . I added some red peppers and it was enough of a meal on it’s own with the rice. Bread would be lovely if you’d like to soak up the remaining sauce . A nice green salad would work well here as well.

Enjoy!

Ingredients:

1 1/2 – 2 lbs. bone-in , skin-on chicken thighs, at room temperature

Kosher Salt and Black Pepper

2 Tablespoons grapeseed or Canola Oil — I used Grapeseed

1 medium red onion thinly sliced

4 garlic cloves minced

1 2 “piece of fresh ginger, peeled and minced

1 teaspoon ground Cumin

1 teaspoon Curry Powder — I use Spicy Curry Powder use whatever you like

1/2 teaspoon Ground Cinnamon

1/2 teaspoon red-pepper flakes

1/2 pint of grape or cherry tomatoes– I left them whole

1 Red Bell Pepper– cut into thin strips

1 14 oz. can diced tomatoes with their juices

1/2 (13 oz.) can full-fat coconut milk — save the rest of can if you feel the sauce needs more– I didn’t use it

1 Tbsp. Tomato Paste

*handful of roughly chopped fresh cilantro — totally optional

Directions:

Pat chicken thighs dry and I placed on a baking sheet and sprinkled kosher salt and coarse black pepper all over

In a deep 12 inch pot or pan — I used my cast iron Le Creuset –perfect. add the 2 Tablespoons Grapeseed Oil till oil gets hot enough to add chicken ( medium-high heat) I use tongs and place the chicken skin side down, let them brown up nicely without disturbing them for about 5 minutes using the tongs you can look at them and make sure they’re lightly golden not burning. Flip and brown the other side for about 5 more minutes . If too hot you can lower the heat. When finished transfer the chicken to a plate and set aside.

Turn heat to medium-low add the onion and cook until softened, about 3-5 minutes. Add the garlic, ginger, curry, cumin, cinnamon and red pepper flakes, cook for a minute or so then add in the red pepper strips and cook down for a few minutes till peppers are softened.

Add the can of tomatoes with their juices , the tomato paste, fresh tomatoes ( I left them whole), and the coconut milk , stir until combined and scrape up all the brown bits that may have formed on bottom of the pan. Nestle the chicken back into the skillet ( do not submerge the chicken) Simmer uncovered, until the chicken is cooked through and the sauce has had a chance to thicken slightly ( if too thick add a little more coconut milk) Taste the sauce for Salt and Pepper. Cook anywhere from 30 – 40 minutes more. If you have a meat thermometer you can test for chicken doneness (165 degrees) I probably cooked for 40 minutes. Then if not crispy enough put whole pot under broiler in the oven for a few minutes but be careful not to burn the chicken.

I divided rice into bowls and plated chicken and sauce on top , Sprinkled a little cilantro and we thoroughly enjoyed this very flavorful dish.

I used bone-in skin on but you can easily make this with boneless skinless chicken thighs just watch your timing it may vary. Chicken thighs pack a lot of flavor and this was a perfect weeknight meal using a few pantry staples. This is a spicy chicken recipe and if you don’t like it “hot” and spicy it’s not for you. Original recipe is from. Vallery Lomas on NYT cooking site. I made a few changes to suit myself but basically followed the recipe. I would maybe try olive oil instead of butter next time but this was delicious. I would also double down on the sauce —

You can serve hot out of oven with rice/potatoes a vegetable or Cole Slaw or any salad to compliment this tasty dish.

Ingredients:

3lbs. bone-in skin on chicken thighs

Kosher Salt and Freshly Ground Black Pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 Tablespoons unsalted butter melted

2 Tablespoons Hot Sauce — I used Cholula Hot sauce

1 lime for zesting and juicing

2 Tablespoons mild honey or use Hot Honey and omit the Cholula

Directions:

Pre-heat the oven to 450 degrees. I sprayed a baking sheet with Pam cooking spray for easier clean up or you can cover with foil whichever you prefer.

Pat chicken thighs dry and then season all over with spices — Salt , Pepper, Onion Powder and Garlic Powder — fresh garlic will burn here as oven is very hot

Arrange the chicken skin side up then post until browned for 20 minutes.

While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine.

transfer 1/2 of it to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the butter mixture. Continue to roast until chicken is golden brown and cooked through, probably 10-15 more minutes — keep an eye on it after 10 minutes. Remove the chicken from the oven when done.

Zest the lime, then cut in 1/2. Add the honey and zest to the remaining butter-hot sauce mixture and whisk to combine, then brush over the hot chicken thighs and squeeze the lime over the chicken.

Serve immediately.

I made this delicious dinner last night to rave reviews. It was very easy to make with very few ingredients. Cooks in about 1/2 hour. Prep is fairly quick – maybe 15 minutes. I go to a local butcher when I am in the city but if I buy the chicken from Whole Foods or somewhere I pound them myself with a mallet which is a great tool to have on hand. You want chicken breasts to be about 1/2 thick.

Enjoy with spaghetti on the side , a fresh green salad, or zucchini noodles would be great.

*this recipe would probably serve 4 with a pasta and vegetable/salad on the side.

Ingredients:

3 cloves garlic, minced

1 pint grape or cherry tomatoes — your choice, Campari Tomatoes are also delicious when available I used cherry tomatoes

3 Tablespoons Olive Oil

2 Tablespoons balsamic glaze, plus more for serving — this is a must and it’s available in most food stores

1 1/2 Teaspoons kosher salt

4 medium boneless, skinless chicken breasts mine were small but it was just for the two of us so make sure yours are larger if you are cooking for 4 (app. 2 lbs. total)

1/4 teaspoon freshly ground black pepper

4 oz. fresh mozzarella cheese or grated mozzarella — I used grated because that’s what I had in the house

fresh Basil — about a 1/4 of a small bunch

Directions:

Arrange rack in the middle of the oven and heat oven to 425 degrees

Mince 3 garlic cloves

Use cooking spray on a 9×13 inch broiler safe baking dish

wash tomatoes and add to the sprayed baking dish

In a small dish I mixed 3 minced garlic cloves, 3 Tablespoons Olive Oil, 2 Tablespoons balsamic glaze, and app. 1/2 teaspoon kosher salt — stir to combine and pour over the tomatoes and using clean hands mix around on the tomatoes making sure tomatoes get covered

Pound 4 medium boneless, skinless chicken breasts if not already pounded by butcher: Season all over with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper

Add the chicken to the baking dish 1 piece at a time, turning to coat all over with the balsamic mixture. Push the tomatoes to the edge of the baking dish and nestle the chicken in a single layer in the middle ( see photo)

Roast until the chicken is cooked through and registers at least 165 degrees on an instant read meat thermometer inserted into the thickest part about 20 minutes.

If using fresh mozzarella slice thinly, Pick the leaves from the bunch of basil and chop it or thinly slice it as well.

Remove the chicken from the oven and I took a fork and smashed tomatoes which happened very easily to release the juices and then heat the oven to broil . Place the cheese over the chicken and return to the oven and broil for app. 2 minutes. All ovens differ so check on it after 1 minute, mine needed 2.

Drizzle with more balsamic glaze if desired ( recommend) and garnish with fresh basil.

Spoon the tomatoes and sauce over the chicken and over pasta if you’re using. It’s a light sauce but should yield enough for a small amount of pasta.