Chicken Thighs



Chicken Thigh

Chicken thighs are dark meat. Though moister and often more flavorful than breast meat, chicken thighs take longer to cook through to the bone. More and more supermarkets are starting to carry boned chicken thighs, though, so if you see them, snap them up.

Skin chicken thighs to cut down on fat and to speed up cooking, and trim them so they open out horizontally to thin them. Sautéed with a little curry flavoring and served with the raita, which is a cooling cucumber sauce, and accompanied by rice and green peas, it's a perfect summer meal.

Chicken Thighs with Cucumber Raita Recipes


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