Spiced Chicken Thighs

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<p>Spiced Chicken Thighs</p>
Photography: Randy Mayor; Styling: Melanie J. Clarke

For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.

4 servings (serving size: 2 thighs and about 1/3 cup sauce)


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3/4 teaspoon olive oil
Cooking spray
1 cup vertically sliced onion
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon curry powder
8 chicken thighs (about 2 1/4 pounds), skinned
1/4 cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh parsley


Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.

Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.

Created date

November 2003

Nutritional Information

Calories 203
Caloriesfromfat 30 %
Fat 6.7 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 1.5 g
Protein 29.9 g
Carbohydrate 3.9 g
Fiber 1.1 g
Cholesterol 121 mg
Iron 2.1 mg
Sodium 536 mg
Calcium 35 mg