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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm always on the look out for different ways to fix the cheaper meat cuts. Ingredients:
6 bone-in chicken thighs |
2 tablespoons olive oil |
1 onion, finely chopped |
4 garlic cloves, minced |
1/4 cup red wine |
1 tablespoon gingerroot, grated and peeled |
1 1/2 teaspoons ground cumin |
1/2 teaspoon chili powder |
1 tablespoon minced fresh parsley |
Directions:
1. In large, nonstick skillet over medium heat, heat oil. Add chicken; cook 7 to 8 minutes on each side, or until browned.
2. In small bowl, combine onion, garlic, wine, ginger, cumin and chili powder.
3. Add mixture to skillet; partially cover and reduce heat to medium low. Cook about 20 to 30 minutes, or until chicken is fork tender and liquid has been reduced to a glaze.
4. To serve, sprinkle with parsley.
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