I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
tired of the baked/fried routine. Anyone have an idea for something
different, one that does not require ingredients I cannot buy in a small
mountain town in Northern California? (Note: some of them will get some
fridge time, so keep that in mind.)

On Sun 04 Jan 2009 07:20:19p, elaich told us...

> I bought 8 chicken thighs and want to fix them for lunch this week. I'm
so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)
>

Stuffed Chicken Thighs with a Red Pepper Tomato Sauce
Inspired by a recipe from Michael Chiarello

For the sauce:
1 tablespoon extra-virgin olive oil
2 clove garlic minced
1 dried bay leaf
1 large red bell peppers diced
1 can puree tomatoes 28 oz.
1 handful fresh oregano leaves
salt and pepper

The stuffing and chicken:
3 garlic cloves
1 handful fresh oregano leaves
Pitted Kalamata olives, 6 ounce jar drained
5 tablespoons extra-virgin olive oil
20 chicken thighs, boneless, skinless

Preheat the oven to 375°F. Put all the sauce ingredients into a medium
sauce pan and bring to a boil reduce to a simmer with the lid off.

Drop all the stuffing ingredients into the workbowl of your food processor
and pulse until it forms a paste.

Lay the chicken out on your work surface and salt them on both sides. Place
1 or 2 teaspoons of the stuffing in each chicken thigh and then roll them
up and place them on a sheet pan covered with parchment. Place them so
that the loose edge of the roll is down against the sheet pan, that way
they won't spring open and you don't need to go to the trouble of tying
them shut. Bake them in the oven for 30 minutes or until done.

Rinse the food processor's work bowl and then take the sauce off the heat
and por it into the work bowl. Let it sit and cool for at least 10 minutes.
Then process until smooth. Pour it back into the saucepan and keep it hot
over a low flame.

Serve the chicken with a dollop of sauce on top. Enjoy.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 01(I)/04(IV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 4hrs 31mins
************************************************** **********************
'C++' should have been called 'D'
************************************************** **********************

In article >, elaich > wrote:

> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Try braising them in a marinara/tomato sauce if you are in the mood for
Italian. ;-d Serve them over pasta or sliced summer squash.

Works for me!

You could also debone and shred them, and turn them into tacos...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

elaich wrote:
>
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

http://wpnet.us/curry_chicken.htm

elaich wrote:

> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Saute them in butter with onions, apples, and fennel. Season simply with
salt and pepper. Garnish with fennel fronds and serve over polenta.

Bob

In article >, says...
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)
>

Chicken thighs are great for making General Tsao's Chicken. I'm not
talking the battered ones but this one:

http://allrecipes.com/Recipe/General...en/Detail.aspx

Wayne Boatwright wrote:
>>
>
> Stuffed Chicken Thighs with a Red Pepper Tomato Sauce
> Inspired by a recipe from Michael Chiarello
>
>


WHew, thanks, Wayne.

When I saw the subject "Have chicken thighs, need ideas"
I was about to suggest exercise....

I'm glad I read your reply first!

gloria p

elaich wrote:
>
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Buy a Ronco rotisserie and roast them in there.
Very crispy crust, almost like they were deep-fried.

On Sun 04 Jan 2009 09:33:11p, Gloria P told us...

> Wayne Boatwright wrote:
>>>
>>
>> Stuffed Chicken Thighs with a Red Pepper Tomato Sauce
>> Inspired by a recipe from Michael Chiarello
>>
>>
>
>
> WHew, thanks, Wayne.
>
> When I saw the subject "Have chicken thighs, need ideas"
> I was about to suggest exercise....
>
> I'm glad I read your reply first!
>
> gloria p
>

LOL! When I saw the subject I was tempted to answer the same thing...until
I read the post.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 01(I)/04(IV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 2hrs 12mins
************************************************** **********************
You're so hardcore, you're punk rock.
************************************************** **********************

elaich wrote:
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

i did this last week. poach the chicken thighs, i prefer them cooked
first. get a jar of dona maria mole & mix it up with 4 glasses of
water, (using the glass the mole came in) when the mole is ready,
mixed up & warm, put the thighs in the sauce and let it simmer for
about 30 minutes. serve over hot rice & fresh tortillas. by the way,
save the glass, as the glass is nice and heavy and doesn't break
easily if you have kids.

harriet & critters in cold azusa (for us that is)

On Sun 04 Jan 2009 10:02:45p, mequeenbe.nospam told us...

>
>
> elaich wrote:
>> I bought 8 chicken thighs and want to fix them for lunch this week. I'm
so
>> tired of the baked/fried routine. Anyone have an idea for something
>> different, one that does not require ingredients I cannot buy in a small
>> mountain town in Northern California? (Note: some of them will get some
>> fridge time, so keep that in mind.)
>
> i did this last week. poach the chicken thighs, i prefer them cooked
> first. get a jar of dona maria mole & mix it up with 4 glasses of
> water, (using the glass the mole came in) when the mole is ready,
> mixed up & warm, put the thighs in the sauce and let it simmer for
> about 30 minutes. serve over hot rice & fresh tortillas. by the way,
> save the glass, as the glass is nice and heavy and doesn't break
> easily if you have kids.
>
> harriet & critters in cold azusa (for us that is)
>

Harriet, I had forgotten that you're in AZ. I'm in east Mesa. In my area
this week will have highs in the high 50s to mid-60s and lows in the mid-
40s.

I love chicken mole.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 01(I)/04(IV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
2wks 1hrs 56mins
************************************************** **********************
Program too small to fit into memory.
************************************************** **********************

On Jan 4, 11:20*pm, elaich > wrote:
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

My favorite thing for chicken thighs is a mediterranean inspired dish
i throw together.

Sautee the chicken thighs a little to brown in a bit of olive oil.
Then toss in two onions, quartered, a can of crushed tomatoes (i use
salt free) a little chicken broth or white wine, and the juice and
zest of a lemon. And as much garlic as you like. Simmer till the
chicken is tender. Add some fresh oregano, lots of fresh ground black
pepper, and a handful of kalamata olives. Simmer another five minutes
or so. At this point you can thicken it a little with some flour if
you wish, but i generally find it's reduced enough already. I serve
it over rice, topped with crumbled feta. It's quick, super easy, and
minimal mess. And it tastes even better on day two or three once the
flavors meld. One of the few things i will eat "left over".

"elaich" > wrote in message ...
>I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Smothered chicken - lots of recipes on the net. Basically pan fried thighs
with vegetables, olives, some stock and simmered in the oven.

Paul

"elaich" > wrote in message ...
>I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Marinate in a ziplock overnight in soy sauce, fresh smashed garlic, brown
sugar (or sugar or molasses or honey), ginger and vinegar. Bake on foil in a
baking pan for 40 minutes at 400 degrees. They're best deboned first. You
can have them on rice or alone, hot or cold. They're great.

"cybercat" > wrote in
:

> Marinate in a ziplock overnight in soy sauce, fresh smashed garlic,
> brown sugar (or sugar or molasses or honey), ginger and vinegar. Bake
> on foil in a baking pan for 40 minutes at 400 degrees. They're best
> deboned first. You can have them on rice or alone, hot or cold.
> They're great.

Winner! Since I still have time to do it, and most people obviously didn't
get the part about "mountain town in Northern California." You just can't
get most of that stuff here. Sounds good and I have all the ingredients.

"elaich" > ha scritto nel messaggio >I bought 8 chicken thighs and
want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something >
> different, one that does not require ingredients I cannot buy in a small >
> mountain town in Northern California? (Note: some of them will get some >
> fridge time, so keep that in mind.)

Brown the thighs, then some sliced onions. Layer them in a pot with canned
tomatoes and sauerkrat: tomatoes, sauerkraut, onions, thighs, repeat.
Scatter caraway seed and peppercorns, cover and simmer until very done.
Serve with boiled potatoes or wide noodles.

This was originally for goose, but works very well with chicken thighs and
keeps very well, too.

In article >, elaich > wrote:

> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

I've made this a couple times:

Jill Mcquown's Chicken

€ 1 lb. boneless skinless chicken thighs
€ 1/2 cup low salt soy sauce
€ 1/4 teaspoon ground ginger
€ 1/2 teaspoon black pepper
€ 1-2 cloves garlic, minced
€ 1/2 tsp. ground ginger
€ 3 tablespoons orange juice
€ 1 tablespoon brown sugar or honey

€ 2 tablespoons orange juice or water and 1 tsp. cornstarch
---Thickener

Lightly brown the chicken thighs in a skillet in about 2 Tbs. oil
(without skins they'll mostly turn grey). Combine remaining ingredients
and pour over chicken. Cover and simmer 15 minutes. Turn chicken and
simmer 15 minutes more. Serve with curried rice, steamed asparagus and
lightly toasted sourdough rolls.

Source: Jill McQuown, posted to r.f.cooking 1-2-2008
2 servings


--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
"Giusi" > wrote:

> "elaich" > ha scritto nel messaggio >I bought 8 chicken thighs and
> want to fix them for lunch this week. I'm so
> > tired of the baked/fried routine. Anyone have an idea for something >
> > different, one that does not require ingredients I cannot buy in a small >
> > mountain town in Northern California? (Note: some of them will get some >
> > fridge time, so keep that in mind.)
>
> Brown the thighs, then some sliced onions. Layer them in a pot with canned
> tomatoes and sauerkrat: tomatoes, sauerkraut, onions, thighs, repeat.
> Scatter caraway seed and peppercorns, cover and simmer until very done.
> Serve with boiled potatoes or wide noodles.
>
> This was originally for goose, but works very well with chicken thighs and
> keeps very well, too.

Now that is an interesting recipe. :-) I'd have to sub' cabbage tho'
for the 'kraut. Dad doesn't like it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On 5 Jan 2009 07:19:30 GMT, elaich wrote:

> "cybercat" > wrote in
> :
>
>> Marinate in a ziplock overnight in soy sauce, fresh smashed garlic,
>> brown sugar (or sugar or molasses or honey), ginger and vinegar. Bake
>> on foil in a baking pan for 40 minutes at 400 degrees. They're best
>> deboned first. You can have them on rice or alone, hot or cold.
>> They're great.
>
> Winner! Since I still have time to do it, and most people obviously didn't
> get the part about "mountain town in Northern California." You just can't
> get most of that stuff here. Sounds good and I have all the ingredients.

i wasn't sure you could get the ginger. i posted this one a couple months
ago:

six-seven chicken drumsticks (i'm sure thighs would be pretty good, too)

1/4 cup soy sauce

1/4 cup dry sherry

3/4 cup water

4-5 pieces sliced ginger root (about the size of a quarter)

1 tbs sugar

1 tbs vinegar (optional)

1 tbs kung pao or worcestershire sauce (optional)

* * * * * *

place all items but the chicken in a large frying pan. (chicken should fit
in one layer.) bring to a boil; stir to dissolve sugar.

add chicken and cook at a slow boil over medium-low heat for 40-50 minutes.
turn the chicken pieces very ten minutes or so. serve with the gravy.

* * * * * *

it's pretty easy; as given it doesn't look too impressive. you could brown
the chicken first, i suppose, but i'm too lazy.

your pal,
blake

elaich wrote:
>
> "cybercat" > wrote in
> :
>
> > Marinate in a ziplock overnight in soy sauce, fresh smashed garlic,
> > brown sugar (or sugar or molasses or honey), ginger and vinegar. Bake
> > on foil in a baking pan for 40 minutes at 400 degrees. They're best
> > deboned first. You can have them on rice or alone, hot or cold.
> > They're great.
>
> Winner! Since I still have time to do it, and most people obviously didn't
> get the part about "mountain town in Northern California." You just can't
> get most of that stuff here. Sounds good and I have all the ingredients.

You can order most any seasoning ingredient online and have it shipped
to you, even in the boonies of N.CA.

elaich > wrote in :

> I bought 8 chicken thighs and want to fix them for lunch this week.
> I'm so tired of the baked/fried routine. Anyone have an idea for
> something different, one that does not require ingredients I cannot
> buy in a small mountain town in Northern California? (Note: some of
> them will get some fridge time, so keep that in mind.)
>


Take pics of your pantry and your fridge, so we can see what we're working
with!!



--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

Brown 'em up in some EVOO and set aside. Saute some onions, garlic
and mushrooms. Add 2 cups od chicken stock and 1/2 cup of sherry or red
or white wine. Toss the thighs back in, cover and simmer a couple
hours. If you have some Herbs du Province, toss in a palm full. If
not, a bay leaf, some parsely, whatever herb you like. Do it on top of
the stove OR in the oven at 300 OR in an electric fry pan with a cover.

When the chicken is fall-apart tender, if you like, add a Tbs. of grainy
(or any good mustard) and a splash of cream. OR NOT---doesnt matter!
The sauce is great with or without the "extras". Serve over rice,
Basmati is ideal. With a nice salad, maybe a baguette for dipping in the
sauce...this one kills.

This is my "go to" meal when I suddenly find myself with company at meal
time, LOL--I always seem to have thighs and muchrooms on hand and
everybody loves it.

Lass

cybercat wrote:
> "elaich" > wrote in message ...
>> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
>> tired of the baked/fried routine. Anyone have an idea for something
>> different, one that does not require ingredients I cannot buy in a small
>> mountain town in Northern California? (Note: some of them will get some
>> fridge time, so keep that in mind.)
>
> Marinate in a ziplock overnight in soy sauce, fresh smashed garlic, brown
> sugar (or sugar or molasses or honey), ginger and vinegar. Bake on foil in a
> baking pan for 40 minutes at 400 degrees. They're best deboned first. You
> can have them on rice or alone, hot or cold. They're great.

CC, I found a large number of drumsticks on sale (Manager's Special),
and I cooked them just like the above. They went nuts at work over this
at work, but the recipe was not mine, it came from my Vietnamese friend.

Becca

In article .com>,
"Pete C." > wrote:

> elaich wrote:
> >
> > "cybercat" > wrote in
> > :
> >
> > > Marinate in a ziplock overnight in soy sauce, fresh smashed garlic,
> > > brown sugar (or sugar or molasses or honey), ginger and vinegar. Bake
> > > on foil in a baking pan for 40 minutes at 400 degrees. They're best
> > > deboned first. You can have them on rice or alone, hot or cold.
> > > They're great.
> >
> > Winner! Since I still have time to do it, and most people obviously didn't
> > get the part about "mountain town in Northern California." You just can't
> > get most of that stuff here. Sounds good and I have all the ingredients.
>
> You can order most any seasoning ingredient online and have it shipped
> to you, even in the boonies of N.CA.

The internet is a wonderful thing. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote in
news

>
> The internet is a wonderful thing. ;-)




It's either joy...... or haemorrhoids.




--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

In article > ,
PeterL > wrote:

> Omelet > wrote in
> news >
>
> >
> > The internet is a wonderful thing. ;-)
>
>
>
>
> It's either joy...... or haemorrhoids.

Depends on the viewpoint. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

elaich > wrote:

> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

How about chicken paprikás? I've posted George Lang's recipe a couple
of years ago. See
<http://groups.google.com/group/rec.food.cooking/msg/2c800b65ac866ef2>.

Or make the following.

Simply chicken!

Cut the chicken into eight serving pieces (well, use your thighs).
Coarsely chop 4 or 5 medium onions. In a pot, put a knob of butter, a
bay leaf, the chicken pieces and the onions. Salt and pepper.
(Optionally, add a couple of dried mushrooms, such as porcini.) Cover
and cook over low heat for about 1 1/2 hours, not opening the pot. 5
minutes before the chicken is ready, one can opt to add half a cup of
sour cream, 3-4 minced garlic cloves, or a handful of parsley or
cilantro, or some combination of the above. Instead of sour cream one
can add half a cup of wine. Serve with rice, or potatoes, or pasta.

Victor

Omelet > wrote in newsmpomelet-832CFE.11175705012009
@news.giganews.com:

> In article > ,
> PeterL > wrote:
>
>> Omelet > wrote in
>> news >>
>>
>> >
>> > The internet is a wonderful thing. ;-)
>>
>>
>>
>>
>> It's either joy...... or haemorrhoids.
>
> Depends on the viewpoint. <g>



Of course...... that's why you have two choices.



--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

Go for the best. Chicken paprikas
per Geo Lang or SUsan Derecsky.

Add a little marjoram.

Ale

"Giusi" > wrote in message
...
> "elaich" > ha scritto nel messaggio >I bought 8 chicken thighs and
> want to fix them for lunch this week. I'm so
>> tired of the baked/fried routine. Anyone have an idea for something >
>> different, one that does not require ingredients I cannot buy in a small
>> > mountain town in Northern California? (Note: some of them will get some
>> > fridge time, so keep that in mind.)
>
> Brown the thighs, then some sliced onions. Layer them in a pot with
> canned tomatoes and sauerkrat: tomatoes, sauerkraut, onions, thighs,
> repeat. Scatter caraway seed and peppercorns, cover and simmer until very
> done. Serve with boiled potatoes or wide noodles.
>

this sounds pretty good. I might try this.

elaich wrote:
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Here's one of my favorites - fast, easy, delicious and you
should have ingredients - nothing exotic. And no reason you
can't use all 8 thighs instead of just 6.

Kate

GREEK HOMESTYLE CHICKEN

4 pieces of boneless, skinless chicken breast or 6 thighs
4-5 (or more) potatoes, peeled and cut in large chunks
juice of 2-3 lemons (about 2/3 cup)
3/4 cup olive oil
1 cup of water
1 head of garlic, cloves peeled but whole and slightly crushed
oregano, salt, and pepper to taste

Place chicken in an oblong casserole. Arrange potatoes around chicken
pieces. Scatter whole peeled cloves of garlic around chicken and
potatoes. Mix together lemon juice, olive oil, and water and pour
evenly over chicken and potatoes. Add water until potatoes are just
about covered. Add salt and pepper to taste. Cover chicken and
potatoes with generous amounts of oregano. Bake at 350F, about 1 hour,
until tops of chicken are reddish brown. Turn chicken and potatoes to
expose unbrowned portions. If potatoes aren’t at least half covered
with liquid, add water. Return to oven for about 30 minutes. Total
cooking time is about 1½ hours. Chicken is done when both sides are
lightly browned and potatoes are soft when touched with a fork. Serve
with a crusty bread. (Notes: I cut the potatoes into quarters,
sixths, or eighths, depending on the size of the potato, in order to get
more or less evenly sized chunks. I find that very large russets cut
into eighths works very well. Also I leave the skin on because I like
skins and I’m too lazy to peel them. And I leave the skin on the thighs
too, because I love chicken skin. Be sure to use all the oil called for
because I think that’s what keeps it from tasting too sour from all the
lemon juice.) (Revised June 4, 2001.)


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

elaich wrote:
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

I think that one of the best things to do with chicken breasts is
Tandoori. You should be able to pick up Tandoori powder in a grocery
store. Remove the skin and pierce the flesh to the bone in several
places then season with a little salt and pepper and sprinkle with lemon
juice. Mix the Tandoori powder with yogurt and vegetable oil and
marinate the chicken for at least 4 hours or overnight. Then longer it
marinates the tastier and more tender it will be. Scrape off the excess
marinade and bake at high heat.

elaich > wrote in :

> Winner! Since I still have time to do it, and most people obviously
> didn't get the part about "mountain town in Northern California." You
> just can't get most of that stuff here. Sounds good and I have all the
> ingredients.

I am saving this thread - I liked some of the suggestions, but didn't have
the ingrediaents on hand, and can't get them here. Thanks for all the
input. "Shicken" (as Yustan Wilson called it) is my favorite meat, and
there must be thousands of ways to cook it. I want to try all of them
before I die!

elaich wrote:
>
> I bought 8 chicken thighs and want to fix them for lunch this week. I'm so
> tired of the baked/fried routine. Anyone have an idea for something
> different, one that does not require ingredients I cannot buy in a small
> mountain town in Northern California? (Note: some of them will get some
> fridge time, so keep that in mind.)

Marinate in soy sauce and grill/broil
Marinate in Worcester sauce and grill/broil
Marinate in yoghurt and curry powder (or tandoori powder if you can get
that) and grill/broil
Marinate in olive oil, garlic and rosemary etc

Any version of chicken stew: brown the thighs, simmer with vegetables
etc.