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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Spiced Chicken Thighs

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.

Cooking Light SEPTEMBER 2003

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 29.9g
  • Carbohydrate: 3.9g
  • Fiber: 1.1g
  • Cholesterol: 121mg
  • Iron: 2.1mg
  • Sodium: 536mg
  • Calcium: 35mg
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Spiced Chicken Thighs Recipe

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