Spice rubbed chicken thighs Rotisseried with Asian Slaw

Spice rubbed chicken with Slaw Asian legs

This piece of cooking equipment can soon be your favourite.  I'll make mine Palm Springs this weekend and let it out on my patio.  I look forward to chicken this weekend.  There are so many pickles are easy Dukan which will allow my roasting pan!  Below on Amazon.com is that I have.  I am sure to have an attached to your real Grill is even better, but it is so easy to use and clean, I highly recommend this!

SPICE RUBS THE ROTISSERIED CHICKEN THIGHS

Spice rubbed chicken thighs

8 chicken thighs
3 T paprika
2 T. smoked paprika
1 t cayenne pepper
1 T chili powder
3 t zero calorie brown sugar
1 t garlic powder
1 t kosher salt
black pepper 1/2

In a bowl mix all the ingredients of rub and press the chicken.  Place the chicken thighs in the largest basket and lock tight.  Bake for 45 minutes.  If you do not have a rotisserie, you can always cook chicken in the oven at 375 for the same amount of time!

Spice rubbed chicken thighs

ASIAN SLAW

1/2 bag of cole slaw mix or 2 cups grated cabbage
1/2 pepper red, thinly sliced
2 green onions, cut into 2-inch pieces
1 cup sprouted beans

DRESSING

2 T rice wine vinegar
1 t soy sauce
juice of a lime
1/2 t red pepper paste
1 T zero calorie brown sugar

Mix all ingredients for salad dressing.  Mix all the ingredients of the salad with the hands and mix the sauce on it.

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Osso Buco-Style Chicken Thighs

Posted March 27, 2012 By Janice Osso Buco-Style Chicken Thighs

I love Osso Buco and thought, if I can’t have veal, I’ll try it with chicken!  And braising these thighs for an hour made them so tasty and tender.  You can either eat it with the veggies for a PV day, or save them for tomorrow and have a PP.  Either way, if you have an hour and a half, I think you will really enjoy this dish!

OSSO BUCO-STYLE CHICKEN THIGHS

8 boneless, skinless chicken thighs
1 onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
2 bay leaves
1/4 cup Italian parsley, chopped
1/4 cup white wine
2 cups chicken broth
1 15 oz can diced tomatoes
1/4 cup parsley, chopped

Brown chicken pieces in a large Dutch oven for 5 minutes on each side.  Remove from pot.  Saute onion, celery, carrots and garlic for 8 minutes.  Add bay leaves, parsley and wine and cook for 3 minutes.  Add broth, tomatoes and chicken back to the pot.  Braise chicken for 50 minutes covered, at 375, remove the lid and cook for another 15 minutes to thicken the sauce.  Garnish with parsley.  I served mine with some roasted carrots and beets.  Can be either a Pure Protein day dish or a Protein Vegetable.

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Curried Chicken Thighs: Recipe and Video

Posted February 23, 2012 By Janice

So, this is my first talking part.  So have patience, please.  I want everyone to know how easy it is to make these recipes, I just have a long way to go with getting used to the camera.  Hope you all enjoy it–the recipe is truly awesome!

CURRIED CHICKEN THIGHS

6 chicken thighs
1 small onion, chopped
3 t curry powder
1/2 t cayenne pepper
1/2 t cinnamon
1/2 t cumin
2 carrots, chopped
1 1/2 cups low sodium chicken broth
1 cup broccoli florets
1/4 cup fat free Greek yogurt

Season chicken thighs with salt and pepper and brown in a skillet for 5 minutes on each side in a bit of cooking spray.  Remove and set aside. Stir in onions and carrots and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook for 1 minute.  Add chicken stock and bring to a simmer. Place chicken thighs back into the skillet.  Cover and simmer for 15 minutes to cook chicken and add the broccoli in the last 5 minutes.  Stir in yogurt and season with salt and pepper.

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Roman Chicken Thighs

Posted February 12, 2012 By Janice Roman Chicken

This dish was on the table in about 30 minutes.  Super simple, super tasty.  Skip eating the peppers and it’s a wonderful pure protein dish.  Either way, it works for sure.

ROMAN CHICKEN THIGHS

4 skinless, boneless chicken thighs
1 red bell pepper, sliced
3 ounces prosciutto or 97% fat free ham, chopped
1 large clove of garlic, thinly sliced
1 plum tomato, chopped
1/4 cup red wine
1 T fresh thyme
1 t dried oregano
1/2 cup low sodium chicken broth
1/4 cup Italian parsley, chopped

Roman Chicken In Skillet

Season the chicken with salt and pepper. In a cast-iron skillet, cook the chicken in a bit of olive oil spray until browned on both sides. Remove from the pan and set aside. In the same skillet, add the peppers and prosciutto and cook about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, wine, and herbs and return the chicken to the pan.  Add the broth and cook another 15 minutes, or until the chicken is fully cooked.  Add the parsley and serve immediately.

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Spicy Chicken Thighs and Greens

Posted January 8, 2012 By Janice Spicy Chicken Thighs with Greens

Another wonderful delivery from farmfreshtoyou.com brought me these beautiful collard greens.  I was expecting bitter greens, and instead, I tasted sweet, tender greens.  With the beautiful leeks they also delivered, I came up with this delicious dish.  I hope you all enjoy.

SPICY CHICKEN THIGHS AND GREENS

2 chicken breasts or thighs
2 leeks, whites only, sliced
2 slices of turkey bacon
1 bunch of greens, chopped
2 T sherry
2 t soy sauce
1 t chili paste (or to taste)

Add the chicken to a warmed skillet.  Brown each side for 5 minutes and remove from skillet.  Add bacon to the skillet and leeks.  Cook for 8 minutes or until leeks are soft.  Add sherry and cook for another 3 minutes.  Add soy sauce and greens.  Cook until greens are soft.  Depending on what kind of greens you make, this could take anywhere between 5 and 15 minutes.  Add chili paste, to taste, once the greens have wilted.  After the greens are nearly cooked, add the chicken back to the pan, cook another 5 minutes or until fully cooked.  Serve chicken with the greens.

Serves 2

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Chicken Thighs Florentine

Posted December 30, 2011 By Janice Chicken Thighs Florentine

The only mistake I made tonight was not making enough of these…

CHICKEN THIGHS FLORENTINE

4 boneless, skinless chicken thighs
1/4 cup fat free cheddar,shredded
1/2 cup fat free sour cream
1/2 cup fat free Greek yogurt
2 10 oz boxes frozen chopped spinach, thawed and well-drained
1/2 t garlic powder
1/2 t garlic salt
1 t smoked or regular paprika
salt and pepper

Season chicken with salt and pepper and bake in a casserole dish at 350 for 30 minutes.  Combine sour cream, yogurt, spinach, garlic, garlic salt and paprika and season with salt and pepper.  Pour spinach mixture over chicken and continue to cook for another 15 minutes.

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