Boneless chicken thighs are the star of these easy dinners

2.1 Chicken
Roasted chicken thighs with tangy apricots and carrots. (Photos: NYTimes)
For tired home cooks, the boneless, skinless chicken thigh can feel like a dinnertime paragon of protein. There are many reasons to love it: Unlike its more finicky cousin — the boneless, skinless chicken breast — the dark-meat thigh is able to retain its moisture even when blasted with high heat, so it is difficult to dry out. And without the bone, the cut, sometimes referred to as a “chicken thigh fillet” in England, is easier and quicker to prepare, not to mention more flavorful.اضافة اعلان

It is, arguably, the best cut of chicken for everyday cooking.

People have probably boned and skinned chicken thighs for as long as we have been eating chicken, , and the demand for boneless meat has been rising steadily since.

Those of us who partake in the many delights of boneless thighs know that they need little more than salt and pepper, and a couple turns in a hot oiled skillet, to become dinner. One common misconception is that dark meat takes longer to cook than white, but the difference in cooking time is minimal when it comes to boneless chicken, and it always stays juicy.

These two dishes, each anchored by a flavorful marinade, showcase the potential of this cut, which, like any protein, can be dressed up in all manner of ways (though a fried chicken sandwich is never a bad idea).

The main draw is this: If you marinate your chicken in the morning or the night before, then dinner will be waiting for you, not the other way around. The cooking method is up to you; boneless thighs can be roasted, sautéed, or pan-fried.

> Step 1: In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

> Step 2: When ready to cook, heat the oven to 220°C with a rack set in the center position. Line a large sheet pan with parchment.

> Step 3: Add washed basmati rice, herbs and rosewater and gently stir to mix together chicken and rice. Cover and simmer over medium-low heat for 30 minutes until rice is fully cooked and stock is absorbed.

Pan-seared chicken thighs with parsley and lemon.

> Step 1:Separate the tough parsley stems from the leaves and tender stems. Coarsely chop the tough stems.

> Step 2: In a food processor, add the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

> Step 3: Heat a large, preferably nonstick skillet over medium-high and add 2 tablespoons olive oil. Add the reserved parsley leaves and tender stems and cook, stirring occasionally, until considerably wilted and bright green but charred in spots, 2 to 3 minutes. Season with salt and pepper; transfer to a platter.

> Step 4: In the same skillet over medium-high, add enough oil to coat the bottom. Add the chicken with its marinade and cook until browned and caramelized in spots, 7 to 8 minutes per side. Transfer to the platter with the parsley and serve with lemon wedges, for spritzing.

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