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Chicken Tonight

29/11/2012 by Kate in Quick Suppers, Recipes 0

Chicken is such a firm flat tummy club friend that I wanted to sing its praises and pull together some of our favourites. I’m such a fan of thighs in particular as they contain so much more flavour than the breast, I know they contain more calories but for me it’s worth it for the taste and I’ll balance out by serving with fewer grains and more vegetables instead.

Marinating chicken thighs and then sealing in a hot pan for soup or roasting in the oven provide endless ways to combine flavours…

Honey and lemon zest
Tamarind and turmeric
Tarragon in sunflower oil (delicious with sliced fennel in the same roasting dish splashed with sherry vinegar)
Five spice and soy sauce
Harissa
Zat-ar and lime
Rosemary, lemon zest and balsamic vinegar
honey, thyme and mustard
 

For soup, once you have sealed the thighs in a hot pan, add some water ( not quite covering the chicken), cover and gently simmer for an hour or so until the chicken practically falls off the bone and the stock is full of flavour (add a little salt or stock concentrate if you need to). Pull off the meat, add back to the broth along with some greens or fresh peas, beansprouts, noodles, whatever you fancy really.

You can seal the thighs as above before adding ingredients for a stew – like beans, chopped chilli, onions (saute in a separate pan), peppers and tinned tomatoes.

If you’re roasting the thighs you might want to add root veg like squash, fennel, carrots or parsnips to the thighs in the marinade, or serve with lots of lovely greens. Roast in a medium to hot oven (gas 6, 200c), the time will depend on how big they are, but around 30-40 minutes.

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