When it comes to poultry, there are white meat folks and dark meat folks and never the twain…. I am one of those rare birds who enjoys both, which ensures I get more than my share of turkey at Thanksgiving.
I always favored breast meat until Steve showed me the error of my ways, pointing out that thighs are juicier and have a deeper flavor. So I’ve acquired the taste and now I’m good with either.
Recently, I had some bone-in chicken thighs to cook and just 30 minutes to cook it. So I pounded the thighs with a meat mallet to flatten them out as much as possible, with the bone still in. By making the meat thinner, I knew it would cook faster.
Meanwhile, I cranked up the oven to 450 degrees. Once all the thighs were pounded and seasoned with salt and pepper, I roasted them. The thighs looked a little funny, but these misshapen pieces tasted just fine and dinner was ready at the appointed time.
Now that I’m an advocate, I’ve found that chicken thighs are really quite versatile. Here are four recipes from the Special Fork database to try.
Roasted Herb Chicken with Pistachio Salsa — Zoe McLaughlin’s recipe has an herb paste stuffed under the skin and a pistachio and herb salsa to serve on the side. It’s great for an everyday meal for two or even for a romantic dinner. Use any leftover salsa for fish.
Chicken with Potatoes and Artichokes — this is a simple, one-dish meal for singles that should take about 35 minutes, from start to finish, proving yes, you can cook a nice hot meal for one.
Anthony Chang’s Chinese Soup — A luau staple in Hawaii, this is easy-to-make comfort food; the recipe was adapted from the book, Kau Kau, Cuisine & Culture of the Hawaiian Islands by Arnold Hiura.
Pulled Chicken Sandwiches with Cucumber Salad — Joanne Hayes simmers chicken thighs in a simple homemade barbecue sauce and shreds the meat for sandwiches; you can do this in 30 minutes. I’ve made it and it’s delicious.
Pictured above: Roasted Herb Chicken with Pistachio Salsa
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