Recipes
Chicken thighs
Chicken thighs are one of the most under-valued parts of the chicken, and consequently offer good value for money. Yet they are suitable for a wider range of dishes than chicken breasts, the delicate qualities of which are wasted in spicy stews and braises.
Chicken thighs are ideal for stews and braises such as tagines and curries, plus soups, and anything that requires long cooking. Cut the meat into generous cubes for kebabs to cook on grill or barbecue, or mince to make chicken burgers.
All raw poultry should be eaten within three days of purchase. If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; chicken packed in gas-flush containers should be kept unopened. Store on the bottom shelf of your fridge.
