Budget cooking: chicken thighs
Stretching your last bit of money just before your salary is deposited can be a challenge. You do want to eat something delicious, after all. Chicken thigh is a cheaper cut of the bird, and as it turns out, it’s also the tastiest part.
There is more fat in the thigh than in, for example, the breast, which therefore dries out more quickly. The preference usually goes to the version with bone and skin. Because bones add flavor, and we’re all a sucker for crispy chicken skin. But for a curry or satay, it’s best to use boneless chicken thigh fillets.
Herb butter
Slide a pat of butter between the skin and the meat. Add a sage leaf, or another herb you fancy, along with some thin slices of garlic. Season everything generously with salt and pepper and bake the thighs for about 30–40 minutes at 200 degrees. With a simple salad and a good baguette, this makes an ideal weeknight dinner.
Lemon
This is a go-to in the editorial office when we don’t feel like cooking but do want something really delicious. The lemon and oregano are wonderful with the chicken. Make sure you bake the skin until super crispy, and you’ll have a fantastic meal.
Katsu
It sounds so simple, but when done right, this Japanese breaded chicken thigh is a real winner. Make this recipe from food-truck legend Roy Choi and you’ll be amazed.
Tomato sauce
This chicken simmers in tomato sauce, rosemary, garlic and anchovies until the meat falls apart. Delicious with rice or mashed potatoes.
Curry
This simple curry is on the table within half an hour. And unlike many curries, it doesn’t contain a whole host of spices, which keeps it extra affordable.
Spicy chickpeas
In this recipe, chickpeas are braised along with the chicken—and as it happens, they’re also very affordable. The harissa, a North African chili paste, gives the dish a satisfyingly spicy kick.
Orzo
Orzo is rice-shaped pasta, and in this dish it comes together with chicken, fennel and plenty of butter in one pan. The result is creamy pasta with crispy chicken.
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