CROCKPOT CHICKEN THIGHS
6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz)
salt and pepper
Throw these in the crockpot and cook on high for about 3 hours. Serve with egg noodles. Can it be more simple?!
IF you don’t love garlic, use regular tomatoes, but this had a wonderful garlic flavor, we thought. Even the kids liked it, and they usually won’t eat anything with sauce. The “sauce” is VERY liquidy, so if you want a more gravy-ish sauce, add some tapioca at the beginning, or partially drain the tomatoes before cooking.
Curry Chicken on Toast
4 teaspoons mayonnaise
1 teaspoon curry powder
4 chicken thighs, cooked and meat removed from bone
5 slices white bread
Salt and pepper
1. Mix the mayonnaise and curry together.
2. Chop all the chicken and mix with mayonnaise.
3. Cut out circles with a small cup or cutters in white bread.
4. Divide the chicken on the base of the white bread.
5. Season with salt and pepper.
Serves 4
ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
—–MARINADE—–
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
—–SAUCE—–
2 teaspoons Fermented black beans
3 Cloves garlic — minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch paste
Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2″ sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.
Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.