Ginger-and-Spice Chicken Thighs

I made this...easy! It was a bit odd tasting. It was a bit sweet. D says it tasted like jerk chicken without the heat. I just thought about making a cake, because I got allspice in my nose. We both liked it, it just needed some heat. We had with Cumin Potatoes and a Caesar Salad...
Not a whole lot of matching tastes but that is ok...


Ginger-and-Spice Chicken Thighs

2 teaspoons ground ginger
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 pound skinned, boned chicken thighs
Cooking spray
1/4 cup dry white wine

Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.

Yield: 4 servings (serving size: 3 ounces chicken)

CALORIES 143 (30% from fat); FAT 4.7g (sat 1.2g,mono 1.4g,poly 1.1g); IRON 1.5mg; CHOLESTEROL 94mg; CALCIUM 18mg; CARBOHYDRATE 1.3g; SODIUM 539mg; PROTEIN 22.4g; FIBER 0.2g

Cooking Light, JUNE 1996