Spicy Chicken Canapés Recipes

Steps:

• Heat oven to 325 degrees. Carefully remove the skin from the chicken thighs without tearing. Set skinned thighs aside for another use or freeze them. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Spread half the skin pieces on the paper. Season with salt and pepper. Top with another piece of parchment, and then place a second sheet pan on top to weigh down the skin. If you have enough pans, repeat to make one more tray of skins. Otherwise wait until the first batch is done.
• Place layered pans with skin in the oven and bake about 50 minutes. Skin should be golden brown. If not, return pans to the oven for another 10 minutes. If using two pans, rotate halfway through baking.
• Place cooked chicken skins on a sheet of paper towel, blot and set aside until cool. If needed, cook second batch. Once cool, use a sharp knife to cut each piece of skin in four, trimming any ragged edges. Set aside in a covered container until ready to use.
• Spread cheese onto crisp chicken skin squares and serve. If using blue cheese spread, garnish each with a piece of celery before serving.

Steps:

• In a bowl, mix the chopped chicken with the chopped scallions, red pepper and half of the curry mayonnaise.
• Spread the mixture over three of the bread slices and sandwich with the remaining bread, press together well.
• Spread the remaining curry mayonnaise over the top of the bread and cut into 1 1/2 inch circles using a round cutter.
• Dip into paprika, chopped parsley or chopped nuts and arrange on a serving platter.