Spiced Chicken Thighs

Oh my goodness this was good! It smells heavenly while cooking and then has such a layered flavor profile while yielding very tender meat that just falls off the bone.
Seriously-- y0u HAVE to try this one!
pss


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.

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.

Calories: 203 (30% from fat)

Cooking Light, SEPTEMBER 2003