I bought a packet of 6 skinless boneless chicken thighs on monday
night meaning to split it up and freeze it... only I didn't get around
to it and now it's wednesday. Anyone got any brilliant ideas for how
to use them? It's not a cut I'm familiar with, but they were on
sale...
We had roast chicken last night and pasta-with-tomato the night before
so I need it to taste different... also my husband HATES curry so it
can't be too exotic (alas) Suggestions please!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Karen AKA Kajikit wrote:
> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
until it falls off the bone.

kili

The Ranger wrote:
> Karen AKA Kajikit > wrote in message
> ...
>> I bought a packet of 6 skinless boneless chicken thighs on monday
>> night meaning to split it up and freeze it... only I didn't get
>> around
>> to it and now it's wednesday. Anyone got any brilliant ideas for how
>> to use them? It's not a cut I'm familiar with, but they were on
>> sale...
>
> Fry up all six and then shred the meat. You can then make chicken
> quesadillas, enchiladas, or simple chicken soup. You'll also be able
> to add it to a mild pasta and butter toss or slice up some iceberg
> and cilantro and make a Chinese chicken salad.
>
> Enjoy!
>
> The Ranger

Or smoke or grill the chicken and shred it. Doesn't have to be fried.

kili

Karen AKA Kajikit > wrote in message
...
> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...

Fry up all six and then shred the meat. You can then make chicken
quesadillas, enchiladas, or simple chicken soup. You'll also be able to add
it to a mild pasta and butter toss or slice up some iceberg and cilantro and
make a Chinese chicken salad.

Enjoy!

The Ranger

A little birdie told me that "kilikini" >
said:

>We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
>ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
>until it falls off the bone.

Okay, this one goes in the "must try" file.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Karen AKA Kajikit wrote:
> I bought a packet of 6 skinless boneless chicken thighs....[snip]

Here's an excellent recipe from Ken Hom, unusual but not too exotic.

Ingredients:

2 lbs. chicken thighs, skinless
1.5 TB peanut oil
1 TB garlic, chopped
1 TB fresh ginger, peeled and chopped
2 TB salted/fermented black beans
2 tsp orange zest
2/3 cup orange juice
2 TB soy sauce
2 tsp chili bean paste

Preparation:

Skin the chicken thighs. Chop the garlic and ginger finely. Coarsely
chop the black beans. Peel the zest from an orange with a vegetable
peeler and cut it into thin strips.

Cooking:

Heat a large, heavy flameproof casserole or dutch oven, add peanut oil.
Quickly brown chicken thighs, then add garlic, ginger, black beans,
and orange zest. Stir for a minute. Add remaining ingredients, stir,
lower heat, cover and simmer until done, about 20 minutes.

Notes: This dish takes well to pre-cooking, refrigeration and
reheating. There is no good substitution for the black beans -- if you
don't have them, just omit. If you don't have the chili bean paste,
substitute dried chile peppers or garlic chili sauce, but make a note
to get the chili bean paste for next time. -aem

"Karen AKA Kajikit" > wrote

>I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...

It makes great chicken cacciatori, along with italian sausage, but I
guess that's out.

> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!

How about oven fried? Fast and easy.

nancy

On Wed, 20 Apr 2005 18:10:11 GMT, "kilikini"
> wrote:

>Karen AKA Kajikit wrote:
>> I bought a packet of 6 skinless boneless chicken thighs on monday
>> night meaning to split it up and freeze it... only I didn't get around
>> to it and now it's wednesday. Anyone got any brilliant ideas for how
>> to use them? It's not a cut I'm familiar with, but they were on
>> sale...
>> We had roast chicken last night and pasta-with-tomato the night before
>> so I need it to taste different... also my husband HATES curry so it
>> can't be too exotic (alas) Suggestions please!
>> ~Karen aka Kajikit
>> Crafts, cats, and chocolate - the three essentials of life
>> http://www.kajikitscorner.com
>> *remove 'nospam' to reply
>
>We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
>ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
>until it falls off the bone.

Now that sounds good! If only we had some sesame oil... also the one
time I made a chicken stirfry with fresh ginger DH thought I was
trying to poison him! (and I thought it was just right...) He begged
me never to do it again, so I've had to give up my gingery stirfries
(whimpers) Maybe if I just used a tiny little bit...

~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

A little birdie told me that Karen AKA Kajikit > said:

> If only we had some sesame oil... also the one
>time I made a chicken stirfry with fresh ginger DH thought I was
>trying to poison him! (and I thought it was just right...) He begged
>me never to do it again, so I've had to give up my gingery stirfries
>(whimpers) Maybe if I just used a tiny little bit...

The night you tried to poison your husband, did you grate, chop, or do
something else with the ginger? Maybe a different preparation would help
lessen the impact.

I love ginger. Love it! But it can get hot (to us wimps) if you use too
much.

You could try preparing as much as YOU think should go into the dish, then
ask your husband to pick out how much HE thinks should go in. Maybe you'll
figure something out between the two of you. Might take a couple test
drives to see if he can tolerate any ginger at all.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:

> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

Mix 1 1/2 teaspoons of cinnamon with about a cup of bread crumbs. Put
the crumbs in a zip lock back. Then dip the chicken pieces in a beaten
egg and drop in the bag. Shake well and bake @350 for about 30 minutes
(depending on size of thighs ).

The cinnamon gives the chicken an entirely different taste.

Karen AKA Kajikit wrote:

> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...

Tandoori chicken would be good. It usually calls for bone in pieces and
then pierce the flesh to the bone, but I have done it with boneless and it
has turned out nicely.

Karen AKA Kajikit wrote:

> Now that sounds good! If only we had some sesame oil... also the one
> time I made a chicken stirfry with fresh ginger DH thought I was
> trying to poison him! (and I thought it was just right...) He begged
> me never to do it again, so I've had to give up my gingery stirfries
> (whimpers) Maybe if I just used a tiny little bit..

My wife and son loved the stir fries that I made with fresh ginger root,
especially chicken.

On Wed, 20 Apr 2005 19:32:08 GMT, Ted Campanelli
> wrote:

>Mix 1 1/2 teaspoons of cinnamon with about a cup of bread crumbs. Put
>the crumbs in a zip lock back. Then dip the chicken pieces in a beaten
>egg and drop in the bag. Shake well and bake @350 for about 30 minutes
>(depending on size of thighs ).
>
>The cinnamon gives the chicken an entirely different taste.

Aha! Your cinnamon suggestion reminded me that I bought a can of
apricots awhile ago... I might make some apricot chicken for a change
- I usually add cinnamon and tumeric to it as well. When we go to the
store tonight I'll see if I can get a can or little bottle of apricot
nectar to finish them off
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

Karen AKA Kajikit wrote:
> On Wed, 20 Apr 2005 18:10:11 GMT, "kilikini"
> > wrote:
>
>> Karen AKA Kajikit wrote:
>>> I bought a packet of 6 skinless boneless chicken thighs on monday
>>> night meaning to split it up and freeze it... only I didn't get
>>> around to it and now it's wednesday. Anyone got any brilliant ideas
>>> for how
>>> to use them? It's not a cut I'm familiar with, but they were on
>>> sale...
>>> We had roast chicken last night and pasta-with-tomato the night
>>> before so I need it to taste different... also my husband HATES
>>> curry so it can't be too exotic (alas) Suggestions please!
>>> ~Karen aka Kajikit
>>> Crafts, cats, and chocolate - the three essentials of life
>>> http://www.kajikitscorner.com
>>> *remove 'nospam' to reply
>>
>> We used to make Shoyu Chicken in the islands with thighs. Take soy
>> sauce, ginger, garlic, brown sugar, sesame oil and boil the chicken
>> in the mix until it falls off the bone.
>
> Now that sounds good! If only we had some sesame oil... also the one
> time I made a chicken stirfry with fresh ginger DH thought I was
> trying to poison him! (and I thought it was just right...) He begged
> me never to do it again, so I've had to give up my gingery stirfries
> (whimpers) Maybe if I just used a tiny little bit...
>
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

All you need is a little bit, but you need enough soy sauce to cover the
chicken. If you're not into salty, use low sodium soy sauce.

kili

Damsel in dis Dress wrote:
> A little birdie told me that "kilikini" >
> said:
>
>
>>We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
>>ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
>>until it falls off the bone.
>
>
> Okay, this one goes in the "must try" file.
>
> Carol

Yes, and a lot better than the usual "open a bottle of teriyaki sauce".
They are really good too if you cover them with those ingredients and
bake in a shallow pan until just done. If you don't mind bones use bone
in thighs which taste even better.

Karen AKA Kajikit wrote:
> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

We buy thighs most of the time because they have a lot more flavor than
breasts and are very versatile. You use them anywhere you would use
chicken meat such as cut them up and use in a stir fry etc.

On Wed, 20 Apr 2005 13:57:54 -0400, Karen AKA Kajikit wrote:

> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!

Chicken & Dumplings
Chicken Enchiladas


Cinnamon Chicken

6 or 7 thigh/drumsticks
salt & pepper
1 1/2 T oil
1 medium onion, coarsely chopped
1 large clove garlic, finely chopped
3/4C orange juice
2T raisins
1T capers (optional)
1/4 t each ground cinnamon and cloves
1/3C slivered almonds (lightly toasted)

Sprinkle chicken with salt & pepper.
Brown in hot oil on both sides (over medium-high heat).

Lower the heat, add onion and garlic, stir. Then add, cinnamon,
cloves, orange juice, raisins and capers.

Continue cooking with the cover on until the chicken is cooked through
and tender, about 15 minutes.

Add almonds, stir and serve with rice.

> We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
> ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> until it falls off the bone.

How much of each ingredient do you use and for how much chicken?? I have
half a dozen thighs that have been sitting in my freezer for far too long
and this recipe sounds like it might do the trick in combating the
inevitable freezer burn.

Do you leave the skin on?

Thanks
Ray


"kilikini" > wrote in message
.. .
> Karen AKA Kajikit wrote:
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...
> > We had roast chicken last night and pasta-with-tomato the night before
> > so I need it to taste different... also my husband HATES curry so it
> > can't be too exotic (alas) Suggestions please!
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > *remove 'nospam' to reply
>
> We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
> ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> until it falls off the bone.
>
> kili
>
>

Karen AKA Kajikit > wrote in
:

> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!

I like to use them in stew, they go really tender. Chop them into a sturdy
pot with vegies, herbs and stock, then cook in the oven for a couple of
hours on a medium-low heat.

K
--
nil illegitimi carborundum

This is good with any chicken parts but thighs are best because they
stay juicy and don't dry out. I make this frequeentlly for passover,
Lynn from Fargo

Tarnegolet Bemitz Hadarim
Molly Bar-David's Chicken with Kumquats

3 to 4 lbs chicken parts
Salt
1 cup orange juice
2 tb. lemon juice
1/4 cup honey
2 tb. chopped green chilis
10 preserved kumquats
(or fresh kumquats simmered in simple syrup)

Preheat oven to 375=B0. Pat chicken completely dry and rub with salt.
Arrange chicken pieces side-by-side in baking dish. Mix orange juice,
lemon juice and honey and pour over chicken. Turn chicken over several
times so that pieces are well moistened. Leave chicken pieces skin side
down. Scatter chilis over chicken pieces. Bake uncovered and
undisturbed in center of oven for 15 minutes. Turn pieces over, add
kumquats and baste thoroughly with pan liquid. Basting occasionally,
bake an additional 30 minutes longer or until done.

from:Middle Eastern Cooking
Time-Life Publishing
Foods of the World





"kilikini" > wrote in message
.. .
>
> We used to make Shoyu Chicken in the islands with thighs. Take soy sauce,
> ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> until it falls off the bone.
>
> kili


I have a question about this. It sounds *wonderful*, and I bet the aroma is
enough to drive you wild while it's cooking. But do you really boil the
chicken the whole time, or bring to a boil, then turn down to low and
simmer?

I used a mixture of those exact same ingredients the other day for
marinading wings, and once I had put the wings into the oven, I boiled the
marinade so I could baste w/ it. Only I overcooked it (10 minutes instead
of 5), and it ended up looking really scary -- thick and foamy.

The wings came out great, though...sticky and full of flavor.

Chris

Karen AKA Kajikit wrote:
> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get
around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night
before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

I use them for Mexican dishes. Just roast them and add the meat to
quesadillas, enchiladas, etc.

-L.

In article >,
Damsel in dis Dress > wrote:

> A little birdie told me that Karen AKA Kajikit > said:
>
> > If only we had some sesame oil... also the one
> >time I made a chicken stirfry with fresh ginger DH thought I was
> >trying to poison him! (and I thought it was just right...) He begged
> >me never to do it again, so I've had to give up my gingery stirfries
> >(whimpers) Maybe if I just used a tiny little bit...
>
> The night you tried to poison your husband, did you grate, chop, or do
> something else with the ginger? Maybe a different preparation would help
> lessen the impact.
>
> I love ginger. Love it! But it can get hot (to us wimps) if you use too
> much.
>
> You could try preparing as much as YOU think should go into the dish, then
> ask your husband to pick out how much HE thinks should go in. Maybe you'll
> figure something out between the two of you. Might take a couple test
> drives to see if he can tolerate any ginger at all.
>
> Carol

I use a fine cheese grater for fresh ginger.
It blends well, but one MUST add garlic!!!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

"Katra" > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
> > A little birdie told me that Karen AKA Kajikit > said:
> >
> > > If only we had some sesame oil... also the one
> > >time I made a chicken stirfry with fresh ginger DH thought I was
> > >trying to poison him! (and I thought it was just right...) He begged
> > >me never to do it again, so I've had to give up my gingery stirfries
> > >(whimpers) Maybe if I just used a tiny little bit...
> >
> > The night you tried to poison your husband, did you grate, chop, or do
> > something else with the ginger? Maybe a different preparation would
help
> > lessen the impact.
> >
> > I love ginger. Love it! But it can get hot (to us wimps) if you use
too
> > much.
> >
> > You could try preparing as much as YOU think should go into the dish,
then
> > ask your husband to pick out how much HE thinks should go in. Maybe
you'll
> > figure something out between the two of you. Might take a couple test
> > drives to see if he can tolerate any ginger at all.
> >
> > Carol
>
> I use a fine cheese grater for fresh ginger.
> It blends well, but one MUST add garlic!!!

Yup - that;s how I do it too (BTW - Hi Kat ',;~}~) - finely grated - just
right!

The other way is to grate lots, then bunch it together in your fingers and
squeeze out the juices - that avoids any 'bits' but you still get the fresh
ginger flavour.


Shaun aRe

"Damsel in dis Dress" > wrote in message
...
> A little birdie told me that "kilikini" >
> said:
>
> >We used to make Shoyu Chicken in the islands with thighs. Take soy
sauce,
> >ginger, garlic, brown sugar, sesame oil and boil the chicken in the mix
> >until it falls off the bone.
>
> Okay, this one goes in the "must try" file.
>
> Carol

Great to do small pork cuts this way too. If you make the mixture thick
enough and coat the meat a few hours in advance of cooking, they're great
grilled too, or baked in a hot oven, flat oven tray, uncovered, until the
sugars start to caramelise = excellent! Honey instead of brown sugar can be
good too.

So many ways you can throw a different spin on most cooking themes, and this
one's certainly no exception!

I've taken 1cm x 1cm strips of pork rib steak meat coated in a mixture of
honey, a little lime juice and grated zest, dark soy, fresh ginger, fresh
crushed garlic, finely ground black pepper, spices (I've used all kinds in
different proportions, but find the warmer, sweeter spices that would blend
similar to a '5 spice' to work best - cardamom, coriander seed work well -
mine always has some form of chile pepper in there too, but that's just
me!), then cooked quite long and slow on a shallow tray, uncovered in the
oven until they are a little dry/partially jerkied and caramelised - GREAT
party finger food, or TV film snack food!

Oh, I would personally use fresh ginger rather than powdered (finely
grated).


',;~}~

Shaun aRe

"Ted Campanelli" > wrote in message
. ..
> Ted shuffled out of his cave and grunted these great (and sometimes not
> so great) words of knowledge:
>
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...
> > We had roast chicken last night and pasta-with-tomato the night before
> > so I need it to taste different... also my husband HATES curry so it
> > can't be too exotic (alas) Suggestions please!
> > ~Karen aka Kajikit
> > Crafts, cats, and chocolate - the three essentials of life
> > http://www.kajikitscorner.com
> > *remove 'nospam' to reply
>
> Mix 1 1/2 teaspoons of cinnamon with about a cup of bread crumbs. Put
> the crumbs in a zip lock back. Then dip the chicken pieces in a beaten
> egg and drop in the bag. Shake well and bake @350 for about 30 minutes
> (depending on size of thighs ).
>
> The cinnamon gives the chicken an entirely different taste.

Let me guess... makes it taste of cloves? ',;~}~




Shaun aRe

Chicken Tetrazinni
I don't recall the proportions ( real helpful ain't I?) I think these are
probably close to most recipes.

heat butter, add flour to make a medium think roux, cook for two-three
minutes without browning
Slowly add two warm cups chicken stock, 2 cups heated milk, stirring
constantly to remove the lumps. Simmer gently for 10 minutes

Add only a **few** tablespoons dry sherry, mix well into sauce, simmer for a
few minutes & taste. Add only a little more at a time if you want. Make
sure to cook the alcohol out.
Cook spaghetti, drain
add spaghetti and boned, cooked, skinless chicken to casserole dish,
Stir in only enough sauce to make the casserole thick, not soupy
dust top with unseasoned bread crumbs, dot with butter
cook with lid off in pre-heated 350 degree oven, until crumbs are brown
The result should not be soupy or runny, so you'll need to


"-L." > wrote in message
oups.com...
>
> Karen AKA Kajikit wrote:
>> I bought a packet of 6 skinless boneless chicken thighs on monday
>> night meaning to split it up and freeze it... only I didn't get
> around
>> to it and now it's wednesday. Anyone got any brilliant ideas for how
>> to use them? It's not a cut I'm familiar with, but they were on
>> sale...
>> We had roast chicken last night and pasta-with-tomato the night
> before
>> so I need it to taste different... also my husband HATES curry so it
>> can't be too exotic (alas) Suggestions please!
>> ~Karen aka Kajikit
>> Crafts, cats, and chocolate - the three essentials of life
>> http://www.kajikitscorner.com
>> *remove 'nospam' to reply
>
> I use them for Mexican dishes. Just roast them and add the meat to
> quesadillas, enchiladas, etc.
>
> -L.
>

In article ws.net>,
"Shaun aRe" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> > > A little birdie told me that Karen AKA Kajikit > said:
> > >
> > > > If only we had some sesame oil... also the one
> > > >time I made a chicken stirfry with fresh ginger DH thought I was
> > > >trying to poison him! (and I thought it was just right...) He begged
> > > >me never to do it again, so I've had to give up my gingery stirfries
> > > >(whimpers) Maybe if I just used a tiny little bit...
> > >
> > > The night you tried to poison your husband, did you grate, chop, or do
> > > something else with the ginger? Maybe a different preparation would
> help
> > > lessen the impact.
> > >
> > > I love ginger. Love it! But it can get hot (to us wimps) if you use
> too
> > > much.
> > >
> > > You could try preparing as much as YOU think should go into the dish,
> then
> > > ask your husband to pick out how much HE thinks should go in. Maybe
> you'll
> > > figure something out between the two of you. Might take a couple test
> > > drives to see if he can tolerate any ginger at all.
> > >
> > > Carol
> >
> > I use a fine cheese grater for fresh ginger.
> > It blends well, but one MUST add garlic!!!
>
> Yup - that;s how I do it too (BTW - Hi Kat ',;~}~) - finely grated - just
> right!
>
> The other way is to grate lots, then bunch it together in your fingers and
> squeeze out the juices - that avoids any 'bits' but you still get the fresh
> ginger flavour.
>
>
> Shaun aRe
>
>

Hee! Yeah, I've noted that when I grate it, there is a lot of juice I
have to rescue!

Sometimes I'll slice it up and put it in the little food processor I
bought just for that purpose, along with shallots, fresh garlic and a
few other spices and flavorings and add just enough liquid to get it to
slurry real good. You can either use as is or strain the juice thru a
tea filter screen to get just the flavor.

Powdered ginger is no substitute for fresh in many recipes. :-P

Except cookies....

<waves: Hi Shaun!!!>
--
K.

Karen AKA Kajikit wrote:
>
> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...
> We had roast chicken last night and pasta-with-tomato the night before
> so I need it to taste different... also my husband HATES curry so it
> can't be too exotic (alas) Suggestions please!
> ~Karen aka Kajikit
> Crafts, cats, and chocolate - the three essentials of life
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

This is one of my favorite recipes. I make it with
thighs as I hate white meat. It's really easy and
really good.
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 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. 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?

"Katra" > wrote in message
...

> Powdered ginger is no substitute for fresh in many recipes. :-P

SO true! To my taste they are almost nothing alike.

> Except cookies....

From who? Oh, you said 'except'...

> <waves: Hi Shaun!!!>

Yo ',;~}~


Shaun aRe

On Wed, 20 Apr 2005 13:57:54 -0400, Karen AKA Kajikit
> wrote:

All the recipes sound great! I made apricot chicken in the end...

6 boneless chicken thighs, cut the fat off (there was quite a lot) and
slice into chunks.
1 onion, sliced
1 can apricots in syrup (regular sized can)
1 can apricot nectar
1 cinnamon stick
1 teaspoon garlic
1 teaspoon turmeric
sprinkle of cajun spice
sloosh of worcerstire sauce
sloosh of mild hot sauce
pepper

Combine everything in a casserole and bake at 350 for two hours. Turn
off oven and leave to stand for 30 minutes. Then thicken with 3
teaspoons of cornstarch and put back in turned-off oven to wait. ( DH
was working late again...) We had it with plain white rice and
broccoli and he pronounced it delicious!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

One time on Usenet, Kate Connally > said:
> Karen AKA Kajikit wrote:
> >
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...
> > We had roast chicken last night and pasta-with-tomato the night before
> > so I need it to taste different... also my husband HATES curry so it
> > can't be too exotic (alas) Suggestions please!
>
> This is one of my favorite recipes. I make it with
> thighs as I hate white meat. It's really easy and
> really good.

> 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 cup)
^^^
<big snip>

My newsreader isn't showing the cup size here (shaddap Sheldon),
but according to my copy of Kate's recipe, it's "about 2/3 cup"
of lemon juice. I've made this once; I wasn't overwhelmed, but
DH absolutely loved it. I thought it seemed a bit too sour, I
might have used too much lemon or had a funky one. But it's
definitely worth a try...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

In article >, (Gal Called Jani) wrote:
>One time on Usenet, Kate Connally > said:
>> Karen AKA Kajikit wrote:
>> > I bought a packet of 6 skinless boneless chicken thighs on monday
>> > night meaning to split it up and freeze it... only I didn't get around
>> > to it and now it's wednesday. Anyone got any brilliant ideas for how
>> > to use them? It's not a cut I'm familiar with, but they were on
>> > sale...
>> > We had roast chicken last night and pasta-with-tomato the night before
>> > so I need it to taste different... also my husband HATES curry so it
>> > can't be too exotic (alas) Suggestions please!
>>
>> This is one of my favorite recipes. I make it with
>> thighs as I hate white meat. It's really easy and
>> really good.
>
>> 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 cup)
> ^^^
><big snip>
>My newsreader isn't showing the cup size here (shaddap Sheldon),
>but according to my copy of Kate's recipe, it's "about 2/3 cup"

I had a quick google for Greek chook recipes and they all simply said
"juice of two lemons". Precise juice volume probably not critical
within the size limits of most lemons?

>of lemon juice. I've made this once; I wasn't overwhelmed, but
>DH absolutely loved it. I thought it seemed a bit too sour, I
>might have used too much lemon or had a funky one. But it's
>definitely worth a try...

Cheers, Phred.

--
LID

One time on Usenet, (Phred) said:
> In article >,
> (Gal Called Jani) wrote:
> >One time on Usenet, Kate Connally > said:

<snip>

> >> 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 cup)
> > ^^^
> ><big snip>
> >My newsreader isn't showing the cup size here (shaddap Sheldon),
> >but according to my copy of Kate's recipe, it's "about 2/3 cup"
>
> I had a quick google for Greek chook recipes and they all simply said
> "juice of two lemons". Precise juice volume probably not critical
> within the size limits of most lemons?

Probably not -- I was just correcting the part that said "about
cup", 'cuz I figured someone would come along and ask... ;-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Karen AKA Kajikit > wrote:

> I bought a packet of 6 skinless boneless chicken thighs on monday
> night meaning to split it up and freeze it... only I didn't get around
> to it and now it's wednesday. Anyone got any brilliant ideas for how
> to use them? It's not a cut I'm familiar with, but they were on
> sale...


It's a little late now, but I do chicken thighs grilled all the time. I
cut or pound them so they are no more than 1/2" thick and then marinate
for a couple hours in a balsamic vinagrette (doesn't need to be a real
vinagrette, just a mixture of olive oil, balsamic vinegar, salt, pepper
and whatever good herbs are on hand).

Then I grill or broil them on very high until they firm up. The
balsamic vinegar makes them almost sweet (long marination makes a real
difference here, they can even be left in the fridge overnight or all
day), and the thighs have so much more juice than breast that it's
almost impossible to dry them out if you are paying attention. Very
tasty.

I will often do a batch of a couple pounds and keep the ones I don't eat
in the fridge. They make great sandwiches, or cut up in salads, or add
to various chicken pan dishes (I do cacciatore all the time with them).

I also like doing vegetables in the same marinade as shiskebab.


Michael

--
"Every gun that is made, every warship launched, every rocket fired,
signifies in the final sense a theft from those who hunger and are not
fed, those who are cold and are not clothed. -- Dwight Eisenhower
"In Christ there is no killing" -- St. Patrick

In article >,
"The Ranger" > wrote:

> Karen AKA Kajikit > wrote in message
> ...
> > I bought a packet of 6 skinless boneless chicken thighs on monday
> > night meaning to split it up and freeze it... only I didn't get around
> > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > to use them? It's not a cut I'm familiar with, but they were on
> > sale...
>
> Fry up all six and then shred the meat. You can then make chicken
> quesadillas, enchiladas, or simple chicken soup. You'll also be able to add
> it to a mild pasta and butter toss or slice up some iceberg and cilantro and
> make a Chinese chicken salad.

My favorite way to cook chicken thighs is to get a pan nice and hot.
Drizzle some olive oil onto the pan and add the chicken thighs. Saute
the chicken in the olive oil with some sliced mushrooms, onions, and
green peppers for a few minutes per side and until the onions are
translucent. Reduce the heat and add in a can of diced tomatoes, a
splash or two of wine, and slowly simmer for about ten minutes, turn the
chicken over, simmer some more until the peppers are cooked through, and
serve hot over pasta, rice, or anything else you like.

Gal Called Jani wrote:
>
> One time on Usenet, Kate Connally > said:
> > Karen AKA Kajikit wrote:
> > >
> > > I bought a packet of 6 skinless boneless chicken thighs on monday
> > > night meaning to split it up and freeze it... only I didn't get around
> > > to it and now it's wednesday. Anyone got any brilliant ideas for how
> > > to use them? It's not a cut I'm familiar with, but they were on
> > > sale...
> > > We had roast chicken last night and pasta-with-tomato the night before
> > > so I need it to taste different... also my husband HATES curry so it
> > > can't be too exotic (alas) Suggestions please!
> >
> > This is one of my favorite recipes. I make it with
> > thighs as I hate white meat. It's really easy and
> > really good.
>
> > 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 cup)
> ^^^
> <big snip>
>
> My newsreader isn't showing the cup size here (shaddap Sheldon),
> but according to my copy of Kate's recipe, it's "about 2/3 cup"
> of lemon juice. I've made this once; I wasn't overwhelmed, but
> DH absolutely loved it. I thought it seemed a bit too sour, I
> might have used too much lemon or had a funky one. But it's
> definitely worth a try...

Funny you should say that. I don't like really sour
dishes, generally, and this sounds like a lot of lemon
juice but for some reason it doesn't taste that sour to
me when I make it. I think the other ingredients ameliorate
the sourness. It has an intensely lemony flavor without
being overly sour, to my taste anyway.

Kate

--
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?

One time on Usenet, Kate Connally > said:
> Gal Called Jani wrote:
> > One time on Usenet, Kate Connally > said:

> > > GREEK HOMESTYLE CHICKEN

<snip>

> > I've made this once; I wasn't overwhelmed, but
> > DH absolutely loved it. I thought it seemed a bit too sour, I
> > might have used too much lemon or had a funky one. But it's
> > definitely worth a try...
>
> Funny you should say that. I don't like really sour
> dishes, generally, and this sounds like a lot of lemon
> juice but for some reason it doesn't taste that sour to
> me when I make it. I think the other ingredients ameliorate
> the sourness. It has an intensely lemony flavor without
> being overly sour, to my taste anyway.

In truth, I really like lemon, so maybe I did do something wrong.
I'll have to try it again, which should make DH very happy... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

In article >, Karen AKA
Kajikit > wrote:

> Now that sounds good! If only we had some sesame oil... also the one
> time I made a chicken stirfry with fresh ginger DH thought I was
> trying to poison him! (and I thought it was just right...) He begged
> me never to do it again, so I've had to give up my gingery stirfries
> (whimpers) Maybe if I just used a tiny little bit...

DH is strangely averse to ginger as well. I use my garlic press to
really mince it, and he likes the flavor just fine in food. It was the
finding shreds of it with his teeth and tongue that he didn't like.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:
> In article >, Karen AKA
> Kajikit > wrote:
>
>
>>Now that sounds good! If only we had some sesame oil... also the one
>>time I made a chicken stirfry with fresh ginger DH thought I was
>>trying to poison him! (and I thought it was just right...) He begged
>>me never to do it again, so I've had to give up my gingery stirfries
>>(whimpers) Maybe if I just used a tiny little bit...
>
>
> DH is strangely averse to ginger as well. I use my garlic press to
> really mince it, and he likes the flavor just fine in food. It was the
> finding shreds of it with his teeth and tongue that he didn't like.
>
> Regards,
> Ranee
>


Have you tried slicing it, so it's easy to pick out?

Best regards,
Bob