Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


chicken thighs

Chicken in Tomatoes

1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)

Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.

In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.

Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes, bring to boil.

Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.

Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

Blog at

Up ↑