Chicken thigh recipes, tips, tricks, and techniques for home cooks
First and foremost, this isn’t an authentic recipe. It’s inspired by a traditional Palestinian recipe, but it’s not authentic. This – like many of the things I cook – evolved from something I tried somewhere or heard about and tried to reproduce on my own. In this case, with help […]
I love barbecued chicken. I love chicken thighs. Therefore it follows that I love barbecued chicken thighs, right? Well, obviously I do because there are already a few different barbecued chicken thigh recipes on this site. This one is different. I mean it’s not a lot different. It’s still chicken […]
Paitan essentially means creamy. This rich, creamy, ramen broth contains no cream, but the texture – the result of long cooking and puréeing the chicken (cartilage, skin, and all) – gives the broth a thick creamy texture similar to the Pork Tonkotsu broth that is popular in many ramen restaurants. […]
Looking for a quick and delicious weeknight meal that sort of feels like you’re at a roadside cafe, looking out over a beach, listening to Buena Vista Social club? Well, I’ve got the meal for you. Usually I just focus on the chicken thigh main, but in the case of […]
About six months ago I asked friends for suggestions on dishes I should work on or adapt for The Chicken Thigh Guy. I got a lot of great ideas, but of course life gets in the way. One of the suggestions, from my old friend (and chef) Christian, was to […]
I’ve taken a few weeks off from The Chicken Thigh Guy. Mostly because I … well to be honest I just needed a break. As much as I love the little buggers, a household diet consisting only of chicken thighs leads to … well, boredom mostly. Eat some steak. Some […]
This isn’t a traditional “curry”, not that there’s any huge digression from the myriad of wonderful South Asian culinary traditions that originated that unfortunate lable, just that it doesn’t really adhere to any particular traditional recipe. It combines deeply browned onions with a reasonable complex spice mixture, and whole peeled […]
There are plenty of arguments about what, exactly, a chicken pot pie is. I’ve seen everything from a perfectly formed, two-crust pie, to a pan of soup topped with biscuits, to something that resembled an overstuffed Pop Tart called a pot pie. For me, pot pie has always been a […]
This dish is essentially a highly simplified riff on char siu, the amazing Cantonese barbecue tradition. Whereas char siu preparations often include soy, hoisin, and other additions, here you’ll only use salt, five-spice powder, and an long rest in the refrigerator for most of the heavy lifting, with just a […]
The cuisines and food traditions of the indian subcontinent are wonderfully rich and almost impossibly varied. Contrary to the recent ignorant comments of one so-called food writer, it’s not a monolithic cuisine, and that myriad of traditions is certainly not based on on “one spice.” I’ve been lucky, in part […]