Monday, June 11, 2012

Another tasty recipe - Mid-Eastern Chicken Thighs

This is pretty rich. But it is pretty tasty. It is another one from 
You can go directly to the recipe by clicking here, or snag it from below. My notes are below as to what I did different.
First of, a couple of pictures:

Mid-Eastern Chicken Thighs

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)


Original Recipe Yield 6 servings


  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • 2 1/2 pounds skinless, boneless chicken thighs
  • 1 tablespoon garam masala
  • 1/2 teaspoon curry powder
  • 1/2 cup red wine
  • 2 tablespoons red wine vinegar
  • 1 cup fat-free, reduced-sodium chicken broth


  1. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. Remove onion from skillet, and set aside.
  2. Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder. Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 331 | Total Fat: 19.7g | Cholesterol: 106mg

Notes: Under this recipe there is a comment by the person whom submitted it. The person advises that she removes the chicken after the 20 minutes cook time and hard boils the sauce to thicken it. As well, the person mentioned that use more then 1/2 cup red wine as well as almost double the spice. 
I as well used more wine and spices, I did not have red wine vinegar so I used balsamic vinegar. I think I used more soup stalk as well. I didn't measure it out, but it looked like 1 1/2 ish. I removed the chicken after the 20 min, boiled the liquid but it was not thickening up for me - so I whisked in just a tiny bit of cornstarch. Then I through the chicken back in to reheat and served on white rice.

Mr Hunter advised me that I had really hit the mark on this one. lol. It was pretty good and the chicken was delicious!