Chickenthighswithlimeandcurry Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
• Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
• Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Blend flour and pepper, and dredge thighs in mixture.
• Brown chicken in oil.
• Remove chicken to a plate.
• Add onion, garlic, and flour, and saute.
• Add broth, curry, and pepper sauce and stir to blend well.
• Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.
• Cook until chicken is cooked through.
• Add cilantro and sour cream just before serving.

Steps:

• In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
• Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
• Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

Steps:

• Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag.
• Add chicken and combine well.
• Squeeze out as much air as possible and freeze.
• Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts.
• Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through.
• You can also cook this chicken on the BBQ/grill if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
• Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
• In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
• Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
• Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.