Crispy Roasted Chicken Thighs With Chipotle Coconut Sauce And Black Bean Mango Salad Recipes

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
• Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
• Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

Steps:

• Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
• Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

Steps:

• Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
• Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
• Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
• Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
• Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
• Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
• Serve with rice.