We’re chicken thigh superfans at Suvie. This humble protein is delicious, inexpensive, and extremely forgiving to cook given the high amount of intramuscular fat that insulates the meat and prevents overcooking. These nine recipes are some of our favorites because they showcase the breadth of dishes that can be made with thighs whether you feel like a spicy curry, cozy chowder, or juicy, slow-cooked chicken.
1) Super Crispy Chicken Thighs
Crispy, juicy chicken thighs are our love language. Rendered until shatteringly crisp and then roasted until cooked through, these thighs will liven up any meal. This recipe can easily be doubled to feed more folks, simply sear in a large skillet and then split the thighs between two Suvie pans when roasting.
2) Chicken & Chorizo Chowder
Hearty, spicy, and creamy, this satisfying chowder will have you feeling like you’re sitting fireside. Chorizo is packed with flavorful spices and imbues the dish with smoky, piquant flavor. We used Spanish-style, cured chorizo for this recipe.
3) Chermoula Chicken Thighs with Roasted Blackberries
Native to North Africa, Chermoula is made with a combination of fresh herbs, toasted spices, and lemon juice. Here we’ve paired crispy roast chicken thighs with this multi-purpose sauce and topped it all off with spiced blackberries to bring sweetness and an extra pop of color.
4) Sri Lankan Chicken Curry
This rich and fragrant Sri Lankan red curry has multifaceted flavor thanks to an array of warming spices. Serve this rich curry with basmati rice and a generous squeeze of fresh lime juice to finish.
5) Huli Huli Chicken
This Hawaiian recipe is the perfect blend of sweet, smoky, salty, and tangy. Traditionally, huli huli chicken is grilled; the word huli means “turn” in Hawaiian, and is a reference to the rotating of the meat over hot coals. In our recipe, rich chicken thighs and legs are slow cooked and then broiled to give the chicken its iconic charred look.
6) Oyakodon
Oyakodon is a type of donburi, or rice bowl, popular in both restaurants and homes throughout Japan. Oyakodon translates to “parent” and “child” in Japanese, a reference to the chicken and its egg. The ingredients in this dish are simmered in broth and then served over rice with scallions and togarashi to garnish.
7) Moroccan Chicken with Couscous
To get the most flavorful couscous we employ a simple yet effective method for cooking it. Instead of boiling in water, we cook the couscous underneath the roast chicken so that it soaks up as much flavor as possible. The resulting pasta is tender and toothsome with a crunchy top layer.
8) Asopao
This recipe for asopao is based on versions found throughout Puerto Rico where it is considered one of the most important dishes on the island. There are countless permutations of asopao, but we’ve kept this recipe fairly simple; add any of the ingredients mentioned if you’d like. We love this stew because it is rich, flavorful, and endlessly adaptable.
9) Vinegar Chicken
This rich and tangy chicken dish gets its zip from a bracing amount of red wine vinegar. We paired our chicken with juicy green olives, which add a burst of briny rich flavor to round out the tart chicken.
