Plus: Our easiest chicken thigh recipes.

COOK THIS NOW

Crispy Chicken Over Turmeric-Lemon Cabbage and Peas

Photo of a skillet of Chicken with Turmeric Lemon Cabbage and peas.

Season chicken thighs generously with fragrant cumin seeds, coriander, and turmeric, then place them skin side down in a cold cast-iron skillet. Starting with a cold pan gives the skin extra time to render, resulting in ultra-crispy chicken thighs.

READ MORE

What We're Talking About

Image may contain: Clothing, and Apparel

The Best Dishwashing Gloves Are Pink—and Keep Your Hands From Turning Red

These luxe dishwashing gloves make dinner clean-up more enjoyable and stylish. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

A person making Kingston Biscuits on a cutting board.

Ditch the Assortment and Make This Aussie Biscuit Yourself

Kingston cookies–or bikkies, as Australians call them—are sweet, oaty treats sandwiched with a rich chocolate cream. Read More ►

Cast-iron skillet with orzo and chicken thighs, shown with plated serving.

77 Chicken Thigh Recipes for Delicious, Easy Dinners

Make the most of juicy, flavorful chicken thighs with these recipes, including 3-ingredient fried chicken, sheet-pan dinners, slow-cooker stews, and more. Read More ►

Trending Recipes

a pile of crinkly buckwheat chocolate chunk cookies

Salty Buckwheat Chocolate Chunk Cookies

View Recipe ►

Red Wine–Braised Chicken With Chorizo and Chickpeas

View Recipe ►

Chicken and Dumplings

View Recipe ►

Black Bottom Brownie Cookies

View Recipe ►

Sour Cream and Onion Biscuits

View Recipe ►

A crispy chicken thigh on a plate with some greens.

Crispy Chicken Thighs With Bacon and Wilted Escarole

View Recipe ►

Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe