Weeknight Chicken Thighs Recipes

WEEKNIGHT TANDOORI CHICKEN

Weeknight Tandoori Chicken image

I almost never think to cook Indian food for some reason, but we received tandoori chicken in a Blue Apron box once and it turned out to be really good (love how those boxes help us branch out on occasion)! So I decided to make my own version of this flavorful recipe, and it's quick and easy enough for any busy weeknight.

Provided by Lisa Leake

Categories HarperCollins HarperCollins Dinner Chicken Coriander Cumin Tomato Spinach Coconut Quick & Easy Dairy Free Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil (or coconut oil)
1 (13-ounce) can coconut milk
1 (8-ounce) can tomato sauce
2 ounces fresh spinach (about 2 to 2 1/2 cups)
6 servings brown rice, cooked according to package directions
Suggested accompaniments: Cilantro, mint leaves, and plain yogurt

Steps:

In a medium bowl, combine the garlic powder, coriander, cumin, ginger, salt, and cayenne with a fork. Dredge the chicken in the spice mixture and set aside.
In a large skillet, heat the oil over medium heat. Add the chicken, sprinkle any remaining spices on top, and sear until golden brown, 2 to 3 minutes on each side.
Add the coconut milk and tomato sauce, bring to a boil, and cover with a lid. Reduce the heat to low and cook until the chicken is done all the way through (no longer pink), 8 to 10 minutes.
Layer in bowls with brown rice on the bottom, then spinach, chicken, sauce, yogurt, and fresh herbs. Enjoy!

WEEKNIGHT CHICKEN THIGHS

Weeknight Chicken Thighs image

Cranking the oven temperature up to 400 degrees F (200 degrees C) allows this dish to be on the table in about 40 minutes. Great with a side of roasted potatoes and green beans.

Provided by thedailygourmet

Categories Baked Chicken Thighs

Time 40m

Yield 3

Number Of Ingredients 11

Ingredients

6 (6 ounce) bone-in, skin-on chicken thighs
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chicken broth
¼ cup honey
3 tablespoons dry white wine
2 tablespoons chopped garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon all-purpose flour

Steps:

Season both sides of chicken thighs with Italian seasoning, salt, and pepper. Combine stock, honey, wine, garlic, and lemon juice in a large measuring cup.
Preheat the oven to 400 degrees F (200 degrees C).
Heat olive oil in a large cast iron skillet over high heat. Place chicken thighs, skin-side down, into the skillet and sear until golden brown, about 4 minutes. Turn thighs over. Pour broth mixture over top.
Cover the skillet and slide into the preheated oven. Bake for 10 minutes. Remove the lid and bake until thighs are no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove skillet from the oven and transfer chicken to a warm plate.
Set the skillet on the stove over medium-high heat. Whisk flour into the skillet juices until well combined. Boil until gravy thickens slightly, 3 to 5 minutes. Serve gravy over chicken thighs.

Nutrition Facts : Calories 761.1 calories, Carbohydrate 27.8 g, Cholesterol 212.7 mg, Fat 44.5 g, Fiber 0.7 g, Protein 57.9 g, SaturatedFat 11.1 g, Sodium 1163.2 mg, Sugar 23.7 g

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