#chicken thighs
Instant Pot Honey Soy Chicken Thighs
Servings: 6
STUFF
6 pieces of boneless chicken thighs 6 - 7 oz each, 2 - 2.5 lbs total
¼ cup honey
¼ cup light soy sauce
1 tbsp chili flakes crushed red pepper (optional)
4 - 5 garlic cloves
1 tbsp good quality chicken stock paste or 1 cube
½ yellow onion sliced thin (or 4 - 5 spring onions, sliced into big pieces)
2 whole star anise
¼ cup water
1 - 2 tbsp water
1 tbsp cornstarch
Sliced green onion and sesame seeds, for serving
STEPS
Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.
Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you’d like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).
Set the instant pot to the saute setting. When the pot is hot, add about 1 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there’s some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.
Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.
Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.
Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.
When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you’d like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.
Taste and season with more salt if necessary.
NOTES
If you’re using smaller chicken thighs, you can reduce the cook time to about 6 minutes. If you prefer the chicken to be cooked to a point where it’s really soft, then cook the chicken for a further 1 - 2 minutes.
If you’re using bone-in (skinless or skin-on) chicken, increase the cook time to 11 - 12 minutes (for large chicken thighs), or 9 minutes for smaller chicken thighs.
If you’re doubling the recipe, double the amount of honey, soy, garlic, chicken stock, chili flakes and onion. But keep the amount of star anise the same, and you can eliminate the water altogether (because the marinate will provide enough liquid for the recipe). You may need more cornstarch slurry to thicken the sauce.
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Slow Cooker Thai Green Chicken Curry
Servings: 6
Prep Time: 15 min
Cook Time: 3-4 hours on high, 6-8 hrs on low
STUFF
1 lb chicken thighs
1 medium sweet onion, finely diced
2 tablespoons Thai Green Curry Paste*
1 tablespoon crushed garlic
1 tablespoon minced Ginger
1 tablespoon lemongrass paste or fresh chopped lemongrass
1 Red chilli - finely diced
1 tablespoon fish sauce
1 tablespoon Raw honey
¾ cup coconut milk
¾ cup chicken stock/broth
4 fresh Kaffir Lime Leaves
½ teaspoon salt
1 cup red potatoes, quartered
2 cups baby spinach
2 cups Jasmine rice, optional, for serving
STEPS
In a large non-stick pan set to high, brown the meat for 2 to 3 minutes. Add the onion, garlic, ginger and chili and lemongrass stir through for 2 to 3 minutes until fragrant.
Add the meat to the slow cooker, and add the curry paste, fish sauce, honey, lime leaves, stock/broth, and potatoes. Stir to combine.
Set slow cooker to cook on low for 7 hours, or cook on high for 3 hours. Add the coconut milk, stir and cook for 1 more hour.
Once its finished cooking stir in the baby spinach and serve, with steamed jasmine rice if you like.
NOTES
Curry Paste: 2 tablespoons Thai Green Curry Paste will result in a mild curry. For a medium curry, increase to 3 tablespoons of curry paste.
Kaffir Lime leaves are available from supermarkets in the fresh fruit and veg section. There are also bottled kaffir lime leaves in the Asian section of Woolworths and Coles that you could try if you can’t find the fresh ones.
This recipe is suitable to freeze for up to 8 weeks.
To make this recipe on the stovetop, cook in a large saucepan with the lid on low heat for 3 hours, checking every hour. If cooking on the stovetop, you will need more liquid. Generally about ½ to 1 cup extra of either water or coconut milk should do the trick. However, do keep an eye on it to ensure it doesn’t dry out and burn.
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Spicy Coconut Grilled Chicken Thighs
Servings: 4
STUFF
1 3" piece fresh ginger
5 garlic cloves
¾ cup coconut milk
¼ cup hot chili paste (such as sambal oelek)
¼ cup fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 Tbsp. vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
½ cup cilantro leaves with tender stems
Lime wedges (for serving)
STEPS
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
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GRILLED CHILI LIME CHICKEN THIGHS- Summertime is grilling time! Enjoy delicious chicken thighs featuring the bright citrus flavour of lime and spicy notes of chili with this grilled chicken recipe. Perfect for your next barbecue or picnic.
Recipe:https://www.yayforfood.com/recipes/grilled-chili-lime-chicken-thighs
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Chicken thigh cooked in a mushroom, bacon + mustard sauce with cauliflower mash, green beans + Brussels sprouts
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Grilled chicken thigh, lamb cutlets with mint + garlic chimichurri, green beans + asparagus
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This simple and tasty Rosemary Roasted Chicken and Courgettes makes a lighter, vibrant and flavourful Sunday Lunch on a sunny Spring day! Happy Sunday!
Ingredients (serves 2)
- 1 fluffy sprig fresh rosemary
- ½ onion
- 1 large courgette, rinsed
- ¼ teaspoon fleur de sel or sea salt flakes
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 chicken thighs
- ¼ teaspoon fleur de sel or sea salt flakes
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- ½ cup water
Preheat oven 200°C/395°F.
Removerosemary leaves from the stalk and finely chop them; set aside.
Peel and slice onion. Cut courgetteinto slices.
In a roasting tin, combinecourgetteandonion slices. Add half of the chopped rosemary, along with the fleur de sel andblack pepper. Drizzle with olive oil, and toss, with clean hands, to coat in oil,herbandseasoning.
Season chicken thighs on both sides with fleur de sel,black pepper and remaining rosemary. Rub gently into the flesh. Sit chicken thighs onto the courgetteandonion slices, and drizzle with olive oil. Pour waterat the bottom of the tin.
Place tin in the middle of the hot oven, and roast, at 200°C/395°F, 35 to 40 minutes.
ServeRosemary Roasted Chicken and Courgettes hot, with a side of fluffy brown rice. It pairs well either with a chilled light white Bordeaux, or a fruity red like a good Saint-Chinian.
