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Spiced Chicken Thighs
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With a mild Northern India curry flavor. |
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Yield:
Prep Time:
Cook Time:
Serve: |
4 Servings
10 Minutes
30-35 Minutes
Hot
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Ingredients:
1 Tbsp olive oil
Cooking spray
1 cup vertically sliced onion
4 tsp Urban Accents Kashmir Garam Masala
8 skinless chicken thighs
1/4 cup dry red wine
2 Tbsp red wine vinegar
1 cup low-sodium chicken broth
1-2 tsp cornstarch
3 Tbsp chopped fresh parsley
Directions: Heat oil in a large nonstick skillet over med-high heat. Add onion; saute 3 min. Remove onions from pan and set aside. Sprinkle Kashmir Garam Masala evenly over chicken. Add chicken to skillet; cook over med-high heat 4 min on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Dissolve cornstarch in broth completely. Add onions and broth mixture to skillet; bring to a boil. Cover, reduce heat and simmer 20 min or until chicken is done; stir in parsley and serve over basmati rice.
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