Mid-Eastern Chicken Thighs

Name: Mid-Eastern Chicken Thighs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons curry powder; 237 milliliters fat-free, reduced-sodium chicken broth; 1 Tbsp garam masala; 1 teaspoon olive oil; 237 milliliters sliced onion; 118 milliliters red wine; 2 Tbsps red wine vinegar; 1 kilograms skinless, boneless chicken thighs

Mid-Eastern Chicken Thighs might be a good recipe to expand your main course collection. One serving contains 265 calories, 37g of protein, and 9g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have wine, chicken broth, wine vinegar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Remove onion from skillet, and set aside.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder.

Ingredients you will need

Chicken Thighs

Curry Powder

Garam Masala

Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side.

Ingredients you will need

Curry Powder

Garam Masala

Whole Chicken

Equipment you will use

Frying Pan

Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Ingredients you will need

Red Wine Vinegar