The hips are the meatiest part of the chicken carcass. You can make many different everyday and holiday dishes from them. Chicken thighs can be baked, stewed, fried and served with original spicy sauces.
Pick your recipe
You will need
-
- For the first recipe:
- chicken thighs;
- ginger;
- lime juice;
- curry;
- green onions;
- salt;
- ground black pepper;
- vegetable oil.
- For the second recipe:
- chicken thighs;
- Champignon;
- bow;
- garlic;
- vegetable oil;
- sour cream.
- For the third recipe:
- chicken thighs;
- eggplant;
- olive oil;
- carrot;
- bow;
- dried apricots;
- dried cranberries;
- chicken bouillon;
- tomato paste;
- lemon juice;
- flour;
- garlic salt;
- caraway;
- ginger;
- cinnamon;
- black pepper.
Instruction manual
1
In order to fry the chicken in an oriental style, mix in a small bowl one tablespoon of chopped ginger, 1 tablespoon of lime juice, 2 teaspoons of curry powder, 4 chopped feathers of green onions, 1 teaspoon of salt and a pinch of ground black pepper.
2
Wash and dry chicken thighs in the amount of 8 pieces, sprinkle with salt and pepper. Grease a baking sheet with vegetable oil and put chicken on it. Pull the skin on your hips so that you have pockets. Place the cooked spicy mixture in them, sprinkle with vegetable oil and place the pan in a preheated oven to 180 ° C. Fry the thighs until cooked for about 35 minutes, periodically pouring juice from the pan.
3
To cook chicken thighs in sour cream, chop 300 grams of champignons with straws, chop two onions and pass 5 cloves of garlic through a press. Rub one kilogram of thighs with chopped garlic, salt and fry in vegetable oil on both sides for 5 minutes. Put the chicken in a baking dish and lay on top a layer of mushrooms and onions. Then pour in 250 grams of sour cream and place the mold in an oven preheated to 180 ° C. Bake for half an hour.
4
Stew with vegetables and dried fruits. To do this, pour 40 grams of olive oil into a pan and cut one eggplant into cubes. Put it in a hot pan with 6 chicken thighs. Fry the chicken until half cooked, remove the pan from the heat and transfer its contents to the pan. Cut as thin as possible 2 carrots and 2 onions, 50 grams of dried apricots cut into small pieces. Lay carrots, onions, dried apricots and 50 grams of dried cranberries on top of the chicken thighs.
5
In a separate bowl, whisk with a whisk one glass of chicken stock with one tablespoon of tomato paste, one tablespoon of lemon juice, the same amount of flour and garlic salt, two teaspoons of caraway and ground ginger, one teaspoon of cinnamon and a pinch of black pepper. Pour the mixture into a saucepan, bring the liquid to a boil and cook over low heat for about 30 minutes.