Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

Pancetta--Italian unsmoked bacon found in the deli of many supermarkets--adds saltiness to this dish. If you can't find it, substitute lean cooked bacon. If fresh figs are available, stir them in just before serving, omitting the dried figs. Serve over basmati rice in rimmed soup bowls.

Recipe by Cooking Light September 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • Combine garam masala, sugar, salt, and pepper; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion mixture and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add figs; cover and simmer 8 minutes or until chicken is done. Stir in parsley and chopped thyme. Garnish with thyme sprigs, if desired.

Nutrition Facts

392 calories; calories from fat 26%; fat 11.5g; saturated fat 3.2g; mono fat 4.4g; poly fat 2.3g; protein 32.3g; carbohydrates 42.3g; fiber 8g; cholesterol 125mg; iron 3.5mg; sodium 594mg; calcium 125mg.
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