Many like to bake chicken thighs with the skin on to keep it moist or just to bite into a crispier piece of chicken. Yet, you may wonder how would you keep the chicken moist without the skin to ...

A quick lemon vinaigrette tops this simple seared chicken thighs in this simple but vibrant chicken recipe. Serve with a ...

Minimum effort, maximum reward. Today’s recipe for garam masala baked chicken thighs with pears is a prime example. It’s a riff on a personal favorite, my Baked Chicken Thighs With Butter and ...

Cut each chicken thigh into three strips ... Heat up a frying pan on the stove, and make sure it is big enough to cook all the chicken strips in one layer. Add the chicken to the pan skin side ...

First, grab yourself a bowl. Into that bowl, you should grate a nub of ginger, squeeze in some lemon juice, add a little ...

The leeks and thyme infuse the risotto with a delicate, aromatic base, while the chicken stock brings out the creaminess of ...

Add the chicken thighs and fry until golden brown, about 4–5 minutes. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness.

Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in ...

Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat ...