I use this recipe as a guide: Healthy Granola Recipe - Cookie and Kate
I generally add pecans and flax or chia seeds and sweeten with maple syrup. I don’t use coconut oil - just regular vegetable oil.
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Thanks going to give that a try! Some of the ingredients are different than my recipe
I am on a Peruvian kick. I especially like the green sauce.
I am going to try aji gallina this week. I really enjoy Peruvian cuisine- so interesting to have the Japanese/Chines influences.
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I just did similar dish recently, I love Peruvian food.
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Thanks for the recipe. I’ve got chicken marinating now.
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@CMCMLM the chicken was a hit. I brought half the chicken over to my daughter and son-in-law who have a 2 week old baby. They loved it. My husband and I had the rest for our dinner. I substituted bones chicken breasts.
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Yay! And it’s so easy to prep too! A win all around. I have never been a major user of chicken thighs with bones and skin-on. I usually spend hours trimming all the fat off boneless skinless thighs. But this time I said, what the heck. And I enjoyed it- just took the skin off. And the green sauce is superb!
I too have warmed up to chicken thighs. I am too lazy to take the time to de-bone. BUT I do pull a lot of the skin off - the easiest way to do that is to take a paper towel in your hand and use that to pull it off - it provides “traction” of sorts, and makes it easy to take off.
That green sauce for that chicken looks amazing! I will try this when my kids come over/home.
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But the skin is the best part! 
I never remove skin. The crispier, the better.
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Baby steps😂
To each his own! I don’t disagree that a little skin is delicious. I find thighs to have a lot of skin and I’m cool with removing some of it.
Also I admit to sometimes having trouble getting the skin TO crispy. What is your trick? I’m thinking higher oven temperature.
Do you have convection bake in your oven? My chicken thigh skin gets crispy at 400 or above, but the fan action is probably helping me (chicken isn’t covered).
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Cold and rainy in SC today, and I have a some shrimp and smoked sausage in the fridge I need to use. Going on 3 months without a kitchen, so it’s a gumbo on the hot plate kind of night; wish me luck
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We rarely eat meat so, when we do have chicken, it’s either BBQ’d on the grill or done in the convection oven like @UnsentDementor described. We have an air fryer oven in our Maine cabin, but have not done any meat in it yet. Eventually, I’ll experiment to get the crispiest skin I can.
(I’m also the one at Thanksgiving who passes on the turkey for a plate of skin. Yum!)
Definitely grill skin on chicken pieces to get that perfect skin crispness. Yum.
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The skin on the chicken I cooked last night got crisp. I used the convection setting at 450 degrees. Another way I crisp the skin is by putting it on broil for a few minutes at the end. My preferred chicken is boneless breasts with the skin still on. They are hard to find that way but it keeps the breast moist. Sometimes I eat the skin sometimes don’t.
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Not sure why but fat and skin on chicken skeeve me out, except for fried chicken. But I rarely eat fried food, and have fried chicken once a year at most. When I make chicken thighs, I buy the boneless, skinless kind. They are still pretty fatty, but if we are grilling them, the fat just seems to melt away.
Speaking of fat and skin, I just pulled all the meat off a rotisserie chicken and am making chicken stock right now with the carcass, fat, skin and all. The stock is simmering and smells delicious.
It’s chilly and raining here today so I’m making Thai chicken curry soup for dinner with the shredded chicken and the homemade stock.
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I have some ham I want to use up and quiche sounds delicious but I don’t have a prepared pie crust and by the time I’m home from work won’t want to go to the trouble to make one. I’m going to try this. Then leftovers for breakfast!!!
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I am gluten-free (by choice), and I make crustless quiches all the time.
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I made BBQ chicken legs in my air fryer last night. Best part was the crispy skin! Just add a couple of minutes to the suggested cooking time.
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