Chicken thigh

Delicious panko chicken thigh with avocado rice and potato gems

Posted by Gary

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

Posted by Gary

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

Posted by Gary

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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
 

 

Raw chicken thighs ready for cooking | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/60sec, ISO 200
Cooked chicken thighs straight out of the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/80sec, ISO 1600
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
Leftover chicken thighs to eat cold for breakfast | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/80sec, ISO 250

 
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Roast chicken thigh recipe

Posted by Gary

With the cloaca attached the chicken thigh is my favourite cut of chicken

After so much food last week I need to start reducing the amount of food I’m consuming. Normally I would eat two thighs; tonight, I set one aside for breakfast 😉 

Roast chicken thigh recipe
 
Recipe Type: Dinner (and breakfast)
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple roast dinner for a weeknight
Ingredients
  • Chicken thigh pieces preferably with cloaca attached
  • Cauliflower
  • Pumpkin
  • Capsicum
  • Mushroom
  • Tasty Coon cheese slices
  • Pouring cream
  • Chilli flakes
  • Mixed dried herbs
  • Curry powder
  • Pepper
  • Pank bread crumbs
  • Honey
  • Cooking oil
  • Soy sauce
  • Lemon
Instructions
  1. Heat up your oven to 150 °C
  2. Slice a lemon and in a bowl add some honey, soy sauce and oil
  3. Heat this in a microwave oven for about 30 seconds and then pour over and rub into the chicken pieces
  4. Put the chicken pieces into a baking tray and pour the remaining oily salty sugary liquid over the top
  5. Place the chicken into the oven for a total cooking time of 1 hour
  6. Cut up the cauliflower, pumpkin, capsicum and mushroom into small pieces and toss around in a bowl
  7. Put the vegetables into a pyrex bowl and add some cream as well as the curry powder, pepper, and mixed dried herbs
  8. Cover with the tasty Coon cheese and top with the panko bread crumbs
  9. Put the cauliflower cheese into the oven and cook with the chicken
  10. Plate up
  11. Shoot a photograph
  12. Eat the dinner
  13. Wash up
  14. Write the recipe
  15. Blog about it
 
For tomorrow's breakfast
For tomorrow’s breakfast

Chicken thigh

Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday dinner. Chicken thigh and cauliflower cheese.
Tuesday breakfast. Chicken schnitzel and avocado.
Tuesday breakfast. Chicken schnitzel and avocado.

 
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