Chicken thigh

Vegemite and Coon cheese chicken

Vegemite and Coon cheese chicken

Vegemite has been in the news over the last couple of weeks. Coles announced Vegemite infused snags in time for Australia Day and award-winning chef, Neil Perry, created Vegemite burgers for the Australian Open (tennis tournament).

Jump to Recipe YouTube Photos Questions

Vegemite Coon cheese Yummy Lummy Gary Lum

Yummy Lummy isn’t a site for a discussion about Australia Day and whether we should celebrate it and have a public holiday every 26 January. Suffice to say, from a food blog perspective, my interest in Australia Day is about what to eat.

With Vegemite on my mind, I thought what could I cook with this lovely paste of yeasty goodness? While I was grocery shopping on Saturday (2018-01-20) I spotted a tube of the delicious black paste and thought how I could use a tube.

While grocery shopping at Coles I bought some chicken thigh fillets and I wondered how the black gold might taste with chicken. I know it complements steak beautifully, I just wasn’t sure about chicken.

Recipe

Vegemite and Coon cheese chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Vegemite and Coon cheese stuffed into a roll of chicken thigh, roasted and served on a bed of stir-fried beetroot slaw flavoured with horseradish cream.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 3 Chicken thigh fillets
  • Vegemite
  • Iodised salt
  • Cracked black pepper
  • Dried hot chilli flakes
  • Dried mixed herbs
  • Sesame seeds
  • Poppy seeds
  • Grated Coon cheese
  • Beetroot slaw
  • Butter
  • Horseradish cream
Instructions
  1. Flatten and tenderise the chicken thigh fillets (see the YouTube video to see how I do it)
  2. Lay a ‘cable’ of Vegemite along the thigh fillet
  3. Season with salt, pepper, herbs, chilli flakes, sesame seeds and poppy seeds
  4. Add some grated Coon cheese
  5. Roll the chicken and pin with toothpicks
  6. Place on a tray lined with baking paper. Mine still had some bacon fat on it from breakfast which was a bonus.
  7. Cook in the oven for 35 minutes at 180 °C
  8. When the cooking time is complete allow the chicken to rest for 10 minutes
  9. Melt some butter in a hot frying pan
  10. Add in the beetroot slaw and stir-fry until the broccoli stalks are soft
  11. Add in some chilli flakes and stir
  12. Stir in some horseradish cream and turn off the heat
  13. Transfer the beetroot slaw to a plate and then add a piece of chicken
  14. Shoot a photograph and then eat the meal
  15. Write the recipe and write a blog post
  16. Share it on social media and hope that people share it around
Recipe Notes

I default the energy to 500 Calories. I have no idea how many Calories are in this dish.

 

YouTube video

Please click or touch the play button.

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Photograph

The final product

Chicken thigh fillet stuffed with Vegemite and Coon cheese served with horseradish beetroot slaw Yummy Lummy Gary Lum
Chicken thigh fillet stuffed with Vegemite and cheese served with horseradish beetroot slaw

Questions and answers

Do you like Vegemite?

I love the stuff. I can lick it off a spoon. I like it in hot water with chicken stock. I like seasoning steak and gravy with it. Of course, on toast is a given.

Do you have any advice for people trying Vegemite for the first time?

Yes, try just smearing it on some toast with (real) butter. Don’t trowl it on. As you get accustomed to it you can gradually get to licking it from a spoon as a snack.

Why do you like Coon cheese?

Coon cheese has a great sharp taste. It’s an Australian product like the black gold and I like combining the two products whenever it’s the right thing to do.

Do you know that coon is not a nice word?

Yes, I know that the word coon is offensive, but I’m talking about Coon cheese. It’s a brand and I want to acknowledge the brand.

Final verdict

I was pretty happy with the chicken. The flavour of the salty yeasty black goodness wasn’t overpowering. The chicken went nicely with the beetroot slaw with horseradish flavouring.

How is the new podcast coming along?

I’m still in the planning stages. I’ve drafted the first few episodes. I’ll start recording next month.

Food for Australia Day 2017

Quick and easy one pot roast panko chicken thigh and vegetable rice

 

7 steps to make delicious chicken thighs

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While my favourite cut of chicken is the Maryland, when that piece is not available the next best thing is a thigh with the skin still attached. For reasons that escape me, Coles has started calling chicken thighs, chicken cutlets. Bizarre if you ask me.

In terms of basic cooking, you can’t beat a simple oven roast at 180 °C for between 50 and 60 minutes depending on size, number and how closely spaced the thighs are in your baking tray.

My preferred method though for cooking chicken thighs in the oven is to ensure a crunchy skin and to have something with some extra crunch to accompany the chicken meat.

For me the bestest tastiest chicken thighs are those cooked with cheese and on a piece of bread. If done well you end up with a really crispy cheesy skin and a nice tasting piece of toast.

Step 1

You can use any type of bread really although I probably wouldn’t use a sweet bread like raisin toast. I also wouldn’t use a flat bread or unleavened bread. In fact if you have a stale loaf and you can cut it yourself a thicker than normal slice is best.

There’s no need for butter because the fat and juices from the chicken will be absorbed by the bread and the melting cheese will give it a richness you can’t beat.

Roast chicken thigh preparation

Steps 2 and 3

I use Coon grated cheese on the bread and then lay the chicken on top.

Roast chicken thigh preparation Roast chicken thigh preparation

Step 4

On top of the chicken I use slices of cheese. I recommend a cheese that melts nicely. I like Swiss cheese and Colby cheese. Gruyere would also be good.

Roast chicken thigh preparation

Steps 5, 6, and 7Roast chicken thigh preparation Roast chicken thigh preparation Roast chicken thigh preparation

 

On the cheese I like some freshly cracked black pepper and some chilli flakes and a little sea salt.

If you do this right you end up with tender moist chicken flesh, crispy skin and some lovely toast which will hold all manner of vegetables accompaniments.

Roast cheesy chicken thighs on crunchy cheesy bread with potato gems
Roast cheesy chicken thighs on crunchy cheesy bread with potato gems

If you try this please let me know and tell me what you think.

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The best Chicken giblet congee with black fungus

Chicken giblets
Chicken giblets

This is the best chicken giblet congee with black fungus recipe you will ever come across I promise.

Chicken drumsticks and thighs
Chicken drumsticks and thighs
Arborio rice with red and white quinoa
Arborio rice with red and white quinoa
Black fungus
Black fungus
Chicken thigh, drumstick and giblet congee with black fungus
Chicken thigh, drumstick and giblet congee with black fungus
The best Chicken giblet congee with black fungus
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken giblets 500 g
  • Chicken drumsticks 6
  • Chicken thighs 3
  • Black fungus 1 handful
  • Arborio rice 1 cup
  • Red quinoa ⅛ cup
  • White quinoa ⅛ cup
  • Chicken stock 1 litre
  • Black peppercorns ⅛ cup
  • Chilli flakes 1 dessert spoon
Instructions
  1. Put all the ingredients sans black fungus into the pressure cooker chamber
  2. Cook in the pressure cooker for 1 hour
  3. Remove the bones from the chicken pieces
  4. Mix everything together into a porridge consistency
  5. Prior to the pressure cooker finishing its cycle poor boiling water into a bowl with the black fungus
  6. When the black fungus is tender add to the congee
  7. Shoot a photograph
  8. Eat the congee
  9. Wash the dishes
  10. Write the recipe
  11. Blog (verb)

Some photographs from a walk around Lake Ginninderra.

Tree
Tree
Cows
Cows
Beach buoys
Beach buoys

Baked chicken thigh with chia rice and avocado in a lettuce wrap

This whole low fat approach to eating is pretty good once I get the hang of working out what foods are low in saturated fats. I have to admit to some compromises, for example, low fat chicken usually mean chicken breast, but for me, I like baked chicken thigh with the fat trimmed.

Tuesday dinner. Baked chicken thigh, rice and avocado lettuce wrap.
Tuesday dinner. Baked chicken thigh, rice and avocado lettuce wrap.
Baked chicken thigh with chia rice and avocado in a lettuce wrap
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Skinless chicken thigh
  • Avocado
  • Rice
  • Chia
  • Honey
  • Soy
  • Lime
  • Cos lettuce leaves
  • Chili flakes
Instructions
  1. In some aluminium foil place a skinless chicken thigh plus lime wedges and add some honey and soy sauce.
  2. Wrap up the chicken and bake in a benchtop oven at 200 °C for 60 minutes.
  3. Microwave the rice and chia.
  4. Mash an avocado with some extra virgin olive oil.
  5. Mix the avocado and rice and add some chili flakes.
  6. When the chicken is cooked let it rest for 10 minutes and then shred.
  7. Add the shredded chicken thigh meat to the rice and avocado mash.
  8. Plate up and shoot a photograph.
  9. Eat the meal as a wrap.
  10. Wash the dishes.
  11. Write the recipe.
  12. Blog (verb).

[envira-gallery id=”13529″]

I’m trying a new gallery plugin for my blog. I’m not sure how it will turn out. Hopefully this new approach will make the images come through more clearly.

I hope you liked this baked chicken thigh recipe.

Quick and easy one pot roast panko chicken thigh and vegetable rice

I wasn’t going to blog this. You see so many recipes for roast chicken thigh or chicken maryland on YummyLummy.com. What motivated me to blog tonight about this one pot roast is how quick and easy it was to make while I continued doing some work e-mails.

Panko chicken thigh with pea and corn arborio rice
Panko chicken thigh with pea and corn arborio rice
Quick and easy one pot roast panko chicken thigh and vegetable rice
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Grape seed oil
  • Frozen peas
  • Frozen corn
  • Arborio rice
  • Butter
Instructions
  1. In a shallow nonstick bowl or shallow nonstick ovenproof frying pan add a lump of butter
  2. Pile on the frozen peas and corn and then a small handful of arborio rice
  3. Add half a glass of water
  4. In the plastic bag the chicken was sold in add the oil and panko crumbs and make sure the crumbs coat the chicken
  5. Add the chicken on top of the vegetables and rice
  6. Put into a benchtop oven at 200 °C or a conventional fan forced oven at 160 °C for 1 hour
  7. After one hour allow everything to rest for 15 minutes and then serve onto a plate
  8. Shoot a photograph
  9. Eat the meal
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

The vegetables and rice were delicious. The arborio rice absorbed all the chicken juices that dripped from the chicken as it was cooking. I didn’t need to add any salt and the rice had a lovely creamy rich flavour from the chicken and lump of butter. The peas and corn were perfectly cooked because the chicken provided protection from the heat. The panko crumbs add such a lovely crunch to the skin of the chicken.

I’ll share a confession, I didn’t use a knife to eat this meal. My focus tonight was on a piece of work I had to complete so after I shot the photograph I ate most of the rice and vegetables with a fork, peeled the crumbed skin and cloaca off the chicken and then picked up the thigh and ate all the muscle bundles. I then added the remainder of the vegetables and rice into the ‘shell’ of crumbed skin, rolled it and ate it like a crunchy rice and vegetable roll. I was that hungry and it was that delicious. It was also so easy to clean up the dishes. One ‘pot’ and one plate.

Do you have a one pot roast recipe you’d like to share?

Panko crumbed chicken thigh with avocado jalapeño quinoa rice and peas and corn

My friend Diane tagged me in a Facebook photograph about chicken thigh and coincidentally I was having chicken thigh tonight.

Chicken thigh with avocado quinoa rice and peas and corn
Chicken thigh with avocado quinoa rice and peas and corn

This is the chicken thigh sitting on top of the frozen peas and corn just before putting it into the oven.

Chicken thigh with avocado quinoa rice and peas and corn
Chicken thigh with avocado quinoa rice and peas and corn

This is the finished dish with the delightfully crunchy panko crumbed chicken thigh with amazing tender succulent and juicy dark meat.

Panko crumbed chicken thigh with avocado jalapeño quinoa rice and peas and corn
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Grape seed oil
  • Chicken salt
  • Avocado
  • Jalapeño pepper
  • Lime juice
  • Olive oil
  • Leftover quinoa rice
  • Frozen peas and corn
Instructions
  1. In the plastic bag the chicken was sold in add some grape seed oil, the panko crumbs and chicken salt and rub it all together
  2. Put some frozen peas and corn into a small metal oven proof bowl
  3. Put the chicken thigh on top of the peas and corn to allow the chicken juices to drip into the peas and corn
  4. Put the chicken and vegetables into a benchtop oven at 200 °C for 1 hour or a fan forced full sized oven at 150 °C for 1 hour
  5. In a microblender process the avocado, jalapeño, olive oil and lime juice
  6. Add the avocado to the leftover quinoa rice to make avocado jalapeño quinoa rice
  7. When the chicken is cooked make sure you allow the chicken to rest for at least 20 minutes
  8. I cannot stress to much the value of letting the chicken rest
  9. It will be juicy and succulent if you let the chicken rest
  10. Plate up by putting the chicken on a plate first followed by the peas and corn and then fill the gaps with the avocado jalapeño quinoa rice
  11. Shoot a photograph
  12. Eat the meal
  13. Wash the dishes
  14. Write the recipe
  15. Blog (verb)
Smoked salmon breakfast burger
Smoked salmon breakfast burger

This is what I had for breakfast. A smoked salmon breakfast burger with a toasted bread roll.

Do you like chicken thigh or do you prefer breast?

Delicious panko chicken thigh with avocado rice and potato gems

So tonight I’m doing another version of the panko chicken thigh which I highlighted last night. Tonight I added avocado rice which I prepared earlier in the week. This time though I had rice and quinoa rather than rice and chia.

I cooked the panko chicken thigh in the same way as well as the avocado rice. The only difference tonight was serving potato gems and some mayonnaise.

Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Delicious panko chicken thigh with avocado rice and potato gems
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko crumbs
  • Golden syrup
  • Chicken salt
  • Avocado
  • Grape seed oil
  • Lime juice
  • Rice
  • Quinoa
  • Potato gems
Instructions
  1. In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
  2. Put the chicken in the oven at 150 °C for 1 hour
  3. At the 40 minute mark put the potato gems in the oven
  4. Smash the avocado with lime juice and oil
  5. Add the cooked rice and quinoa to make the avocado rice
  6. Remove the chicken and let it rest for 20 minutes while the potato gems continue cooking
  7. Plate everything up
  8. Shoot a photograph
  9. Eat the meal
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)

 

Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems
Panko chicken thigh with avocado rice and potato gems

So here’s another panko chicken thigh. What do you reckon?

Delicious panko chicken thigh

I love fried chicken but I hate wasting oil. This delicious oven roasted panko chicken offers an alternative to deep frying the chicken in oil and coated in flour and eggs.

Tonight I had some leftover rice and chia which I enjoyed with salmon last night. I knew I wanted the rice to absorb the chicken flavour so I cooked the chicken directly above the rice to allow the chicken juices to flow into the rice.

Delicious panko chicken thigh
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken thigh
  • Panko
  • Chicken salt
  • Grape seed oil
  • Golden syrup
  • Leftover rice and chia
  • Chili flakes
  • Spinach leaves
  • Chard
  • Pepper
Instructions
  1. In a plastic bag add the chicken thigh, oil, chicken salt and panko crumbs. Make sure the chicken is well coated and massage it all in
  2. Butter/oil a metal sleeve and place on a tray lined with baking paper
  3. Add the leftover rice and chia
  4. Add some chili flakes and a little oil and pepper
  5. Lay the chicken thigh on top of the metal sleeve so its juices drizzle into the rice
  6. Drizzle a little golden syrup over the chicken thigh
  7. Cook in an oven at 150 °C for 1 hour
  8. At the end of the cooking allow the chicken to rest for a full 20 minutes
  9. Lay some spinach leaves and chard on a plate
  10. Place the chicken on the plate
  11. Try to get the rice and chia stack to remain as a stack but don’t lose sleep if it falls apart
  12. Shoot a photograph
  13. Eat the meal
  14. Wash the dishes
  15. Write the recipe
  16. Blog (verb)

 

Metal sleeve
Metal sleeve
Metal sleeve with rice and chia inside
Metal sleeve with rice and chia inside

I bought the metal sleeve from the Essential Ingredient in Kingston

A chicken thigh on top of the metal sleeve. The chicken has been coated in panko and chicken salt and had golden syrup drizzled over it.
A chicken thigh on top of the metal sleeve. The chicken has been coated in panko and chicken salt and had golden syrup drizzled over it.

Not the greatest photograph but the golden syrup is totally worth adding.

Roast chicken thigh
Roast chicken thigh

I reckon this panko chicken thigh looks fantastic.

Roast chicken thigh and leftover rice and chia with chicken salt
Roast chicken thigh and leftover rice and chia with chicken salt

The chicken was perfectly cooked. The muscle was juicy and tender. The panko crusted skin was crunchy and full of salty flavour.

Chicken salt
Chicken salt

I bought the chicken salt from the local Belconnen chicken shop in the Westfield mall.


This is what I had for lunch. Yep, more chicken. The Courtney 

The Courtney from The Tradies, Woden
The Courtney from The Tradies, Woden

Have you tried an alternative to fried chicken? How about panko chicken?

Chicken thigh recipe and why leftover chicken for breakfast rocks

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I’ve noticed in my WordPress statistics that my most popular posts are my Chicken Maryland recipes. Who would have thought! Tonight I didn’t have Chicken Maryland but I had the next best thing, i.e., chicken thigh. I also had something three times as good, I cooked three chicken thighs. Mind you I only ate one chicken thigh tonight. I’ve discovered recently just how good cold chicken thigh is for breakfast so I have breakfast now for Wednesday and Thursday morning 🙂 

Tuesday dinner. Roast chicken thigh and salad | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 110mm and f/22, 1/6sec, ISO 400
Tuesday dinner. Roast chicken thigh and salad | NIKON D7100 with 55.0-200.0 mm f/4.0-5.6 at 110mm and f/22, 1/6sec, ISO 400
Chicken thigh recipe and why leftover chicken for breakfast rocks
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple light meal after a busy day. Perfect for Spring and Summer.
Ingredients
  • Chicken thigh (skin on)
  • Roasted beetroot (I did this on the weekend)
  • Cos lettuce
  • Asparagus
  • Capsicum
  • Radish
  • Spring onion
  • Fried spring onion
  • Sesame seeds
  • Honey
  • Olive oil
Instructions
  1. Whack the chicken thighs into the oven at 180 °C for 1 hour
  2. Prepare the salad
  3. Plate up
  4. Put the other two thighs into the refrigerator
  5. Shoot a photograph
  6. Eat the meal
  7. Wash up
  8. Write the recipe
  9. Blog
 

 

 
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