Spring dishes: 3 nutritious and tasty recipes using Korin Boa Pedida (Good Choice) chicken thighs

em 12 de Sep de 2023

Tips from Karen Longo – Nutritionist and Nutrition Consultant, Korin

Au gratin chicken thighs with vegetables

Ingredients

  • 400 g Korin Boa Pedida (Good Choice) chicken thighs
  • Juice and zest of ½ lemon
  • 1 coffee spoon sea salt
  • 1 coffee spoon white pepper
  • 1 tablespoon olive oil
  • 1 sweet potato cut into thick slices
  • 1 carrot cut into slices
  • 1 small head broccoli cut into small florets

Method

Put the chicken thighs in a bowl greased with olive oil. Season it with the salt, pepper and lemon juice/zest. Grease the thighs with olive oil and put the sweet potatoes, carrot and broccoli florets around them. Cover with aluminum foil and bake it at 200oC for 40 minutes. Remove the aluminum foil, pour the lemon juice over the meat and return it to oven for another 20-35 minutes to finish baking until golden brown. Remove from oven and sprinkle the lemon zest and parsley over the vegetables. Serve it.

  1. Roasted and filled chicken thighs

Ingredients

  • 1 kg Korin Boa Pedida (Good Choice) boneless chicken thighs
  • ½ cup (tea) olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 100 g sliced mozzarella cheese
  • Olive oil to grease
  • ½ cup (tea) mix of lemon and orange juice

Method

Season the chicken with the olive oil, garlic, rosemary, salt and pepper. Roll up the mozzarella slices and place them inside the chicken thighs. Secure it with a toothpick and put it in a bowl greased with olive oil. Pour the mix of lemon and orange juice over the meat. Cover with aluminum foil and cook it at preheated moderate oven (180ºC) for 1 hour. Remove the aluminum foil and return it to oven for another 20 minutes. Serve it.

 

  1. Chicken thighs with spinach cream sauce

Ingredients

  • 1 kg Korin Boa Pedida (Good Choice) boneless chicken thighs
  • 1 lemon
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pack spinach
  • ½ onion
  • 2 cups (tea) heavy cream
  • 1 tablespoon butter
  • 1 coffee spoon nutmeg

Method

Season the chicken with the salt, pepper and lemon juice. Put the spinach leaves in boiling water for 30 seconds, then plunge it into cold water. Heat a frying pan and pour a trickle of olive oil. Cook the chicken thighs over medium heat until golden brown (cook one side for 10 minutes and then flip it and cook the other side for 8 minutes). In a pan, add the onion and butter and cook it until light brown. Add the heavy cream, salt and nutmeg to taste and cook until homogeneous. Mix well, add the spinach and whip the cream in a mixer or blender. Pour the spinach cream sauce over the chicken and serve it.

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