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"During a recent ski trip in Vernon,B.C., my family and I made a trip to the most highly-recommended butcher in town. When I asked him for chicken thighs he looked at me incredulously and said, &amp;quot;Chicken thighs? Nobody here uses chicken thighs \u2014 everyone wants breasts!&amp;quot; I was astonished, because chicken thighs are the juiciest part of the bird and are wonderful plain roasted or braised; the extra fat they have gives them a really moist texture. They are also inexpensive and usually available at the supermarket either on the bone with skin or skinless and boneless. Butchers in Toronto, on the other hand, tell me that chicken thighs are one of their most popular items. So for all of you who live in B.C. and across Canada, here are some really terrific recipes that work best with chicken thighs (but you could use breasts if you insist \u2014 just cook 5 minutes less). The recipes: Cuban Chicken and Moroccan Chicken. Lucy Waverman is the author of eight cookbooks, including the award-winning Home for Dinner, and is the recipient of Cuisine Canada&amp;#039;s 2005 gold medal award for cookbooks for A Matter of Taste, which she co-wrote with James Chatto. Her latest release, A Year in Lucy&amp;#039;s Kitchen, comes out in October. You can find Lucy at lucywaverman.com and follow her on Twitter at twitter.com/lucywaverman. "^^<http://www.w3.org/2001/XMLSchema#string>
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