Always use deskinned chicken thighs (possibly deboned if you want a quick cook but not if you want flavour) in a curry. Also use them in chicken, butternut and walnut casserole (take the skin off first) :https://www.bbcgoodfood.com/recipes/one-pan-baked-chicken-squash-sage-walnuts …
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Hmm, I usually use thigh fillets (which I cut up) for curries - I think I will try doing one bone-in :-)
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We've found chicken thighs work really well in the slow cooker too.
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