Let me start by apologizing to all the vegetarians out there, because you don’t know what you’re missing! I spent the last 10 years buying, cooking and eating chicken breasts because they are a) the most expensive which must mean they’re the best, and b) they’re low fat, high in protein and lots of recipes call for them. Well, I’ve since had a revelation and have abandoned the overcooked, dry chicken breast and embraced its slightly fattier, juicer, cheaper, and tastier sibling, the thigh!
I have yet to overcook a chicken thigh on the BBQ, and I find it replaces breasts in just about any recipe. My husband can’t get enough of them, and the best part is they don’t dry out in the microwave when you re-heat them. We’re big leftover/take lunch to work people and have enjoyed much tastier lunches since the switch.
Lots of people poo poo the thigh, saying it’s not quality meat, or dark meat is bad for you. Well I challenge you to compare the nutrition details, because I don’t see much of difference on the stuff I buy (Lilydale from Costco). My new favourite thing to make with thighs is chicken salad. It’s great for summer and for quick, healthy lunches. Here’s my recipe (adapted slightly from the Barefoot Contessa):
1 ½ lb. chicken thighs
3T curry powder (I use hot)
½ t. cumin
½ t. turmeric
½ C mango chutney
1 C mayo
2T white wine vinegar
2 celery stalks, diced
¼ C raisins
½ C toasted cashews, almonds or pecans, chopped
Poach chicken with ½ t curry powder, cumin and turmeric until cooked, approx. 15 min. Remove chicken from water and let it cool. Once cool enough to handle chop the chicken into ¼ inch pieces. In a food processor mix mayo, remaining curry powder, vinegar, season with salt and pepper.
Combine the chicken with the dressing (add about half and then continue adding until you get the consistency you want, there may be leftover dressing), add the celery, raisins and nuts. Refrigerate at least 2 hours, serve cold or at room temperature. Lasts 3 days in the fridge and is perfect for picnics, wraps or serving on greens.