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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala. Ingredients:
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 |
1/4 cup dry red wine |
2 tablespoons red wine vinegar |
1 cup fat-free, less-sodium chicken broth |
3 tablespoons chopped fresh parsley |
Directions:
1. Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.
2. 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.
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