Skein and Hook

Roasted chicken thighs are one of my go-to dinners.  I love the favor and juiciness of thigh meat.  And they are so easy to make too- barely any prep, your oven does all the work.  When I'm really lazy, I roast them in a foil tin and then there isn't any clean up either...my perfect kind of meal :) 1.5 pounds chicken thighs 2-3 tablespoons canola oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon italian seasoning 1/2 teaspoon paprika 1/2 teaspoon kosher salt pinch of black pepper Preheat oven to 375F.  Drizzle oil over the chicken, sprinkle with spices, and roast in oven for 45 minutes to 1 hour.  That's it!

Despite the name, this dish does not contain any butter at all.  It is a really delicious Indian dish.  It's a really good dish to start with if your new to Indian food.  My kids absolutely love it and so do my husband and I. 1 tablespoon canola oil 4 cloves garlic, diced 1 onion, finely chopped 1 (13.5-ounce) can light coconut milk 1 (6-ounce) can tomato paste 1 teaspoon curry powder ½ teaspoon chili powder 1/8 teaspoon ginger powder Kosher salt and black pepper, to taste 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces fresh cilantro,  chopped, to taste Saute the onion in the oil until translucent over medium heat. Add garlic and cook for about 30 seconds.   Add coconut milk and tomato paste to skillet; stir to combine. Add curry powder, chili powder, and ginger; stir to combine. Salt and pepper to taste. Reduce heat to low.   At this point it might seem thick but the chicken will release water during cooking, so no...