I have been eating a lot of chicken recently – hard chicken, chicken wings, chicken thighs, breasts and chicken thighs. I made these thighs a couple of days ago, and made a mini tutorial on snapchat as I cooked.
These thighs were super yummy and I had them two ways. I had them on a bed of mixed peppers with a side of sautéed potatoes and carrots.
I also had them on day two with some snail, squid and shrimp pasta.
Today, I am sharing the recipe of the thighs with you because they are really easy and quick to make. They can be paired with a variety of sides also.
Find the recipe after the photographs below.
4 chicken thighs
1 cube knorr
1/2 teaspoon cinnamon
Pinch curry powder
1/2 teaspoon black pepper
1 teaspoon total seasoning blend (all purpose)
Roughly 1 teaspoon fresh thyme leaves
Splash of hot chilli sauce
Splash fresh lemon juice
1 garlic clove
thumb size onion
3 teaspoons of infused olive oil
2 teaspoons white wine
First, clean and wash your chicken thighs. Use a knife to gently poke, so that the seasoning goes beyond the surface of the chicken.
In a blender, combine onion, ginger and garlic, then blend.
In a bowl or ziplock bag, combine blended ingredients and all other ingredients on the list (excluding wine and olive oil). Add in chicken thighs and massage until well coated.
Leave thighs to marinade for an hour or more depending on how much time you have.
When chicken is well seasoned, heat up a pan and add in olive oil. Add in your chicken thighs and sauté over low heat. When chicken begins to cook, add in white wine and sauté some more until wine dries up and chicken is brown. Do not cook chicken through.
Transfer chicken thighs to a grill, and grill to medium done or well done.
Hope this recipe comes in handy. Let me know if you try it out. Feedback is always welcome and thank you for stopping by.
Lots of love xoxo