The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold ...

Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the ...

A low-sodium diet is important for heart ... It’s easy to make this recipe stretch if you’re hungry or hosting more people by adding up to four chicken thighs.

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

Lightly toast the buns and fill with half the sauce, lettuce, chicken, more sauce, sesame seeds and spring onion. Recipe from ‘Low-Cal Kitchen Bangers’ by Alexandra Hughes (Ebury Press ...