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Spiced Chicken Thighs

Spiced Chicken Thighs
Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.