Chicken thigh fillets are a juicy and intensely flavored part of the chicken. They are the upper part of the leg above the knee joint. They are darker than the rest due to their muscle characteristics and motor functions. They are usually very meaty and juicy. Chicken is a white meat bird low in fat and calories, but with high levels of protein.
Properties and benefits:
Its fat content is higher than other parts of the chicken, although its percentage is low. Almost all of its fat is found in the skin. It is easily digestible meat as it contains less taurine than other meats. Being a source of protein, it helps us in muscle development and growth.
It contains vitamins from the B group, highlighting niacin and vitamin B6 which prevent cardiovascular diseases, and minerals such as potassium, a very important mineral for bone formation and proper muscle contraction; magnesium, phosphorus, very important for bone formation; calcium, zinc, which improves our immune system; iron, which helps in the formation of red blood cells, and selenium. It helps slow down bone loss in older people and strengthen the bones of children. It is a source of energy. It contains folic acid and vitamin B3, essential for proper brain function.
Nutritional value per 100 grams:
Energy value: 152 Kcal
Fats: 8.7 g
Carbohydrates: 0.7 g
Dietary fiber: 1 g
Proteins: 17.8 g
Salt: 0.23 g
Sodium: 0.1 g
Storage and tips:
Chicken is a food that doesn't keep well in the fridge. You should consume it within 2 or 3 days of purchase or freeze it for a maximum of 4 months, and always defrost it in the fridge to avoid bacteria.
Recipe and uses in the kitchen:
Ideally, cook the chicken thigh fillets with bone to make them juicier. These types of fillets are ideal for stews, oven, and grill. You can make a delicious chicken curry: Brown the chicken in a pan. Once browned, set it aside and sauté the vegetables; onion, two carrots, a green pepper, and two garlic cloves. When they are softened, add a tablespoon of flour. Then, add a glass of white wine, salt, half a glass of water, a tablespoon of curry or curry paste, a pinch of black pepper. Cook for 12 minutes. You can remove the chicken and blend the sauce to make it smooth.
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