Arabish Thighs To Die For Recipes

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D'ARABIAN'S ROASTED GARLIC CLOVE CHICKEN THIGHS



D'Arabian's Roasted Garlic Clove Chicken Thighs image

This is a family favorite, adapted from Melissa d'Arabian, "Ten Dollar Dinners" on The Food Network. Entered here for ease in menu planning and shopping list.

Provided by KateL

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
kosher salt
fresh ground black pepper
1 head garlic or 20 garlic cloves, separated into whole cloves and papery skin removed
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de provence
1 teaspoon flour
1/4 cup chicken stock or 1/4 cup white wine
1/2 lemon, juice of
bread, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
  • In a large ovenproof sauté pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
  • Remove the garlic from the pan and set aside until Step 7.
  • Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
  • Turn the chicken over, sprinkle on herbes de Provence.
  • Add the garlic back to the pan and place hot pan in oven. Bake chicken until cooked through, about 25 minutes.
  • Once the chicken is done, remove chicken thighs and garlic to a platter.
  • Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate.
  • Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

ARABISH THIGHS TO DIE FOR



Arabish Thighs to Die For image

an intoxicating blend of spices and sweetness with the best meat from a chicken:: thighs. i serve it over rice

Provided by chef2six

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 dried small red chilies
4 tablespoons oil
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon garlic
1/2 tablespoon salt
1 1/2 cups water
2 tablespoons oil, seperate from harissa oil
1 (8 ounce) can tomato sauce
1 (2 lb) package chicken thighs, bone in
1 onion, diced
1/2 tablespoon cinnamon
1 tablespoon honey
1/4 cup golden raisin

Steps:

  • 1. fry onions in 2tbsp of oil.
  • 2. add chicken, cook white on 1 side.
  • 3. flip chicken, dump harissa over it, fry until it sears.
  • 4. add water and tomato sauce.
  • 5. sprinkle with cinnamon and honey, add raisins.
  • 6. cover, reduce heat to simmer.
  • 7. cook at least 45 minutes or until chicken is tender.
  • serve over rice.

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