Chicken is probably the biggest meat-type being consumed worldwide. Every country and religion eats chicken … well, our dear vegans do not eat them! But, they eat everything our animals do, so who is eviler.
It is a versatile animal where most parts are devoured, even the organs and bones. Heck, we even eat the offspring in the shape of eggs. We are the true predators!
We eat a lot of poultry in my little Viking family. It is a much healthier option compared to red meat, with less fat, lean proteins, and still an excellent source of good calories. If you are on a strict diet or want to recover from heart failure (like me), then you want to eat chicken.
The chicken meat was the go-to meat when I was recovering from heart failure in 2018/2019. Most meals contained chicken breast and in the beginning only fried with limited seasoning; chicken soup, meatballs, burgers, chicken fillets with avocado, grilled drumsticks, etc.
Hang on, the T-rex was one of the largest and most fearsome creatures to have ever exist, so all its relatives must be huge and terrifying too, right? Not quite! Fossil studies have found that the mighty T-rex actually shares quite a considerable amount of DNA with modern-day chickens and, by extension, all birds. Now you’ll never look at a humble pigeon the same way!
Birds descended from a group of two-legged dinosaurs known as theropods. Theropods include the famous T-Rex and Velociraptors. Yep, Blue from Jurrasic Park is related to your dinner.,
T-rex actually shares quite a considerable amount of DNA with modern-day chickens and, by extension, all birds. Don’t piss off the chickens!Blue Aquarium
There are many options for cooking a chicken; whole, half, drumsticks, ground, wings, breast, thighs, innards, and some even eat the feat.
I will focus mainly on the thighs in this post. Men love good thighs, although the breast piece is very delicious and juicy, and probably the most use cut on a chicken.
introducing The Thigh
In the cooking/grilling/bbq/smoking worlds, the thighs are considered a dark meat. When cooked, the redder pigment of the meat turns darker, hence the classification of dark meat.
You can get bone-in, skinless, and boneless versions of the thighs. Each choice serves a greater purpose in various dishes. It depends on how you want to serve your thighs on which version you select.
Please note, thighs come from the butt and leg area of the chicken and are slightly fatter than other parts of the chicken. BUT, they are also packed with more flavors than the whiter cuts.
Chicken thighs are apparently excellent if you have anaemia. They contain amounts of zinc that helps provide good nutrition to healthy skin, hair and nails.
I use thighs for many recipes that I have tried and posted. It is a fairly inexpensive cut, and I will often pick up chicken thighs when shopping, and freeze them for future use. Preferably the boneless option, mainly because it is easy and fast to cook.
Throughout some internet surfing, I came across a simple but delicious chicken thigh dish. In true Viking Heart fashion, I modified it to suit my cooking style and our family tastes.
Hot n’ Sexy Chicken in Creamy Coconut SauceCourse: DinnerDifficulty: Shit easy
This dish is an excellent and fast option. You can easily add this to your meal plan and prepare it in advance, or spend less than an hour cooking it for the family.
While I prefer to serve this dish with rice, you can use egg noodles or pasta.
Stuff You Need
- Awesome ingredients
6 chicken thighs
1 red onion
1-inch fresh ginger
4-5 fresh garlic gloves
2 cans of coconut milk
1 large carrot
2-3 red potatoes
- Spice this shit up!
Olive oil for frying
2 teaspoons of curry
A handful of fresh cilantro (coriander)
Black pepper to taste
Rice of your choice; white, brown, wild, quinoa. You get my drift.
1/2 teaspoon of chili powder (optional) – I usually do not add chili as it can be overpowering with the extra heat for the kids
2 Kaffir lime leaves (optional)
- Getting the meat ready
- Gently remove the excessive white/yellow fat pieces around the edges
- Cut each thigh into 5-6 pieces
- Prepping the veggies
- Peel and quarter the red onion
- Cut the tomatoes into 6 wedges, and half the wedges
- Peel and slice the ginger
- Peel and crush the garlic
- Wash and slice the carrot
- Wash and cut the potatoes into 1″ – 1.5″ bite sizes
- Wash and chop the cilantro
- Cooking time
- Grab a large cast-iron pan or saute pan; anything big enough to hold all the meat, vegetables, and coconut milk.
- Drizzle olive oil into the pan and start frying the chicken pieces until slightly brown edges.
- Gently season the chicken with black pepper as the chicken is frying
- Add the sliced red onion and stir while frying together for 2-3 minutes
- Add the cut tomatoes and repeat the frying steps from #4 (above)
- Combined ginger and garlic, and mix it with the chicken.
- When you smell the lovely garlic fragrant, add the curry powder while stirring – and the chili if you want
- Add the two cans of coconut milk and bring the dish to a boil
- Add the potatoes pieces and carrot slices
- Reduce to a gentle simmer and let it cook for 25-30 minutes. It would be best if you stirred once in a while to void anything sticking to the bottom and potentially burning. You do not want a burned taste in this sexy dish.
- Boiling the side dish
- Must rice-like side dishes takes 15-25 minutes to prepare, so now is the time to get this going while your main dish is gently simmering.
- Once you have decided on the side dish, cook it according to the directions.
- We use a simple rice cooker to boil the quantities we need. I cook 2 cups of dried rice for my little family of five people. It may leave a little leftover rice for our Labrador.
- I used baby potatoes cut in half and added some kaffir lime leaves for an extra kick.
Enjoy this meal. Feel like a Viking. Feed your hunger. Stay healthy my friends!
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