Spiced Chicken Thighs

DH is convinced these are the same as the ones that have yogurt sauce or that we have never had them before. He is wrong on both counts. These are flavorful and moist. We are having them with the Indian-Spiced Potato Cakes and Broccoli with Red Pepper Flakes and Toasted Garlic.

Spiced Chicken Thighs

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 (we used 4 boneless skinless thighs and each ate 1 thigh).
1/4 cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh parsley

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.

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

CALORIES 203 (30% from fat); FAT 6.7g (sat 1.6g,mono 2.4g,poly 1.5g); PROTEIN 29.9g; CHOLESTEROL 121mg; CALCIUM 35mg; SODIUM 536mg; FIBER 1.1g; IRON 2.1mg; CARBOHYDRATE 3.9g

Cooking Light, SEPTEMBER 2003