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6 oz
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Chicken Thighs Boneless/Skinless
Look no further for moist and tender chicken thighs! These natural chicken thighs, made of all dark meat and are flavorful whether baked or grilled.
Master Chef Choice
Chicken Thighs Boneless/Skinless
as low as $74.25
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Nutrition
Teriyaki Chicken Thighs
Total Time: 4 hours and 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive: 4-5 hours
Servings: 8
Ingredients
3 lbs boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 tsp ground ginger
1/4 tsp pepper
12 tsp flour
4 tsp cold water
Hot cooked rice (optional)
Directions
Place chicken in a 4 qt. slow cooker.
Mix sugar, soy sauce, vinegar, garlic, ginger and pepper.
Pour the mixture of over the chicken thighs.
Cook on low 4 to 5 hours, covered.
Remove chicken to a serving platter. Keep warm by covering with foil.
Transfer cooking juices to a small saucepan.
Bring cooking juices to a boil.
Mix flour and cold water until smooth.
Stir into cooking juices.
Return to a boil.
Cook and stir 1-2 minutes, until thickened.
Serve with chicken and, if desired, rice.
Chicken Thighs with Orange-Tomato Couscous
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
Ingredients
6 boneless, skinless chicken thighs
1/4 tsp salt
1/4 tsp freshly ground pepper
1 1/4 tsp ground cinnamon, divided
1 1/4 tsp ground cumin, divided
2 tbsp extra-virgin olive oil, divided
1 medium onion, thinly sliced
1 14-oz can diced tomatoes, with juice
1 15-oz can chickpeas, rinsed
1 cup reduced-sodium chicken broth
4 tbsp chopped fresh cilantro, divided
1 orange, scrubbed, halved and cut into ΒΌ-inch slices
1 cup whole-wheat couscous
Directions:
Pat chicken thighs dry.
Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
Heat 1 tablespoon oil in a Dutch oven over medium heat.
Add the chicken thighs.
Cook 3 to 4 minutes per side, until browned.
Set aside on a plate.
Add 1 tablespoon oil and onion to the pan.
Cook about 2 minutes, until softened, stirring occasionally.
Add 1 teaspoon cinnamon and cumin.
Cook for 30 seconds, stirring constantly.
Add tomatoes (including juice), chickpeas, broth, 2 tablespoons cilantro and orange slices.
Bring to a simmer and scrape up any browned bits.
Return the chicken and juices to the pan.
Cook over medium-low heat, covered, for 5 to 10 minutes, until chicken is cooked through.
Remove chicken to plate.
Bring liquid to boil.
Add couscous and stir.
Place chicken thighs on top of the mixture.
Remove from heat, cover, and let sit for 5 minutes.
Garnish with cilantro.
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