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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Cooking Light - Serve with cous cous and green peas. Ingredients:
1 tablespoon olive oil |
1 vertically sliced onion |
2 teaspoons garam masala |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
8 boneless skinless chicken thighs |
1/4 cup dry red wine |
2 tablespoons red wine vinegar |
1 cup chicken broth |
3 tablespoons chopped fresh parsley |
couscous |
2 cups frozen green peas |
Directions:
1. Heat oil in large nonstick skillet over medium high heat. Add Onion; Saute 3 minutes. Remove from pan.
2. Combine Salt and Spices; sprinkle evenly over Chicken. Add Chicken to the pan; cook over med-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping panto loosen browned bits. Add onions and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Stir in Parsley.
3. While chicken is cooking, make cous cous and green peas.
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