CHICKEN THIGH RECEPIES RECIPES

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RATATOUILLE BAKED CHICKEN - SKINNYTASTE



Ratatouille Baked Chicken - Skinnytaste image

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
8 bone-in chicken thighs (skin removed)
Kosher salt and freshly ground black pepper
1 small yellow onion (roughly chopped)
5 garlic cloves (minced)
1 large eggplant (peeled and cut into 1-inch cubes)
1 tablespoon tomato paste
1 tablespoon finely chopped fresh thyme
2 medium zucchini (cut into ½-inch dice)
1 yellow bell pepper (cut into ½-inch squares)
5 vine-ripened tomatoes (cut into ½-inch dice)
1 cup fresh basil leaves (finely chopped)

Steps:

  • Preheat the oven to 400°F.
  • Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.
  • Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
  • Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.
  • Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
  • Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.
  • Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
  • Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
  • Remove the pan from the heat.
  • Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.
  • Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.

Nutrition Facts : ServingSize 2 thighs 3/4 cup veggies, Calories 543 kcal, CarbohydrateContent 28.5 g, ProteinContent 63.5 g, FatContent 20 g, SaturatedFatContent 4.5 g, CholesterolContent 280 mg, SodiumContent 340.5 mg, FiberContent 9 g, SugarContent 10 g

CHICKEN CURRY WITH COCONUT MILK - SKINNYTASTE



Chicken Curry with Coconut Milk - Skinnytaste image

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

Provided by Gina

Categories     Dinner

Total Time 45 minutes

Yield 6

Number Of Ingredients 13

1/2 tbsp olive oil
1/2 tsp roasted cumin
1-1/2 tsp garam masala
2 tsp curry powder
1/2 onion (minced)
5 cloves garlic (minced)
1 large tomato (chopped)
2 tbsp fresh cilantro (chopped)
1/2 cup light coconut milk
2/3 cup water
8 oz 1 large potato, peeled and diced small
6 skinless chicken thighs
kosher salt to taste

Steps:

  • Heat oil in a large deep skillet, over medium heat.
  • Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  • Place chicken in the pan and season with 1 teaspoon salt.
  • Add tomatoes, cilantro, coconut milk and water.
  • Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  • Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
  • Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Nutrition Facts : ServingSize 1 thigh with sauce and potato, Calories 213 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 108 mg, SodiumContent 392.5 mg, FiberContent 1.5 g, SugarContent 0.5 g

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RATATOUILLE BAKED CHICKEN - SKINNYTASTE
Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.
From skinnytaste.com
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Total Time 70 minutes
Category Dinner
Cuisine American, French
Calories 543 kcal per serving
  • Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.
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