Crispy chicken thighs

For times when you have a research poster to draft, an oral presentation to prepare for, and desperately seeking proof of progress for an upcoming thesis committee meeting all due within a short period of time, this chicken thigh recipe is ideal. From (A)musing Foodie, this is a quick and super simple dish to prepare with only a few simple ingredients.  Another plus, it involves minimal raw chicken contact.  As promised, this recipe produced flavourful chicken thighs with crispy skin.

I replaced garlic salt with garlic powder and mixed it with the kosher salt.  Also, I think I over-drizzled the chicken with olive oil since my apartment smelled like baked chicken oil for the rest of the weekend.  For easy  clean-up, line the baking tray with parchment paper.  You might notice some burnt chicken skin in my picture. Put some foil over the chicken if you starting noticing that the skin is browning up too fast.

Crispy chicken thighs

Crispy chicken thighs 2




Chinese curry chicken thighs

Curry is such an easy meal for students to make as it doesn’t take much prep work to make such a flavor-intense dish. Chinese curry is milder and less-thick as compared to Indian and Thai curry. It’s usually yellow-curry and almost always includes potatoes and some type of meat.

While my mom has made Chinese curry multiple times, asking her to give me a recipe is impossible. Quantities will be described as “a little bit” or “a soup spoonful” and would have included a lot of “sometimes I add this” or “sometimes I would do that”. Instead, I opted to try Adriel’s Chinese Curry Chicken recipe.

I couldn’t find curry paste at the grocery store so I made some based off a curry sauce recipe by only using the dry ingredients. It’s a really simple combination of butter, flour and curry powder.

I used boneless, skinless, whole chicken thighs. I just stewed the meat in the curry about 5-10 minutes longer to make sure it cooked through. I also added frozen vegetables towards the end cause I feel healthier when I add some greens to my meals. Also, instead of slicing the potatoes, I would chop my potatoes into chunks next time so they don’t dissolve as easily.

The Chinese curry dish (even with the make-shift curry paste) was reminiscent of my childhood meals. I would definitely use this recipe again when I get another craving for some good curry.



Bonus tip: You can use the remaining coconut milk to make a smoothie with frozen mixed berries.


Honey Mustard Chicken

Between working a full-time job and finishing up my thesis, I try to limit my big cooking tasks for the weekends.  I like to cook massive portions so that I could eat it throughout the week for lunch. Many people might cringe at the thought of eating the same meal repeatedly but, for me, it ensures that I will bring a lunch to work instead of buying one.

This weekend, I used up my frozen pack of chicken breast by making a Honey Mustard Chicken from Table for Two.   I didn’t plan ahead and forgot to defrost the chicken overnight. Luckily, the kitchn, has a great tip on how to quickly (and safely) thaw chicken breast or any frozen meat by running it under cold water.  For the honey mustard chicken, read the “Disclaimer” section of the recipe for little nuisances that I found helpful. I loved the taste of djion mustard with a hint of sweetness from the sauce.  I used honey instead of maple syrup and added more Dijon cause I had five large chicken breasts to cover. Also, the clean up was easy with the double layers of foil to line the pan.

I served the chicken with spaghetti and a basic tomato sauce by Jamie Oliver.  Looks like it will be chicken leftovers for the next few days which is not always a terrible thing when it’s served with delicious honey mustard glaze.