Ditch Chicken Breast

Ditch Chicken Breast

We have a problem here in the U.K., many of us are addicted to chicken breasts and I can see why. Chicken breast is a tasty, uncomplicated meat to eat and it’s pretty damn easy but it’s expensive. You know what’s nicer? Chicken thighs, chicken wings and chicken legs. They contain so much more flavour and best yet they’re a lot, lot cheaper. You can still get your chicken hit without spending a fortune on meat.To get the cheapest chicken deal without compromising on quality (and without buying a whole bird which is always our favourite option here at Thrifty Towers) look for chicken pieces with bone in and skin on.

Both skin and bone add so much extra to the flavour and if you don’t like eating the skin or the meat with bone still attached you can remove it yourself before serving and still retain the flavour. Why pay extra to have someone do that job and remove that added flavour for you? If you do love chicken breasts and the meat on a thigh, leg or wing doesn’t float your boat, be sure to look out for chicken breast which contains the bone. The flavour is so much more intense and flavoursome plus you’re able to use less meat per person because of the deeper and meatier taste. Most supermarkets don’t sell this type of chicken breast so you may have to venture to a butchers or a local food market

An Easy and Cheap Chicken Dish?

Rub 8 thighs, wings or legs with a little oil (I prefer olive or coconut) rub with 4 cloves of minced garlic,  drizzle over 1 tbsp of honey or rice malt syrup before searing for 2-3 minutes in a frying pan. Sprinkle with 1tsp of dried chillies and season well, then place in an oven friendly dish and cook on 200 for 30-35 minutes. You could also change it up slightly and instead of popping in the oven plonk the spiced and seasoned chicken in your slow cooker (read my slow cooker love story here) with 1 tsp of nutmeg, 1 tsp of cumin and 1/2 a tsp of marmite along with a can of tinned tomatoes and half a can of drained chickpeas and cook on medium for around 4 hours before serving with rice. Delicious.

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