Middle Eastern Chicken Thighs

Category: Grub Garage

Post 1 by TexasRed (I'll have the last word, thank you!) on Tuesday, 19-Sep-2006 15:22:47

Middle Eastern Chicken Thighs

Cinnamon becomes a savory ingredient in Middle Eastern cooking. In this
dish, it partners with cumin and coriander to impart a bold hit of spice to
chicken
thighs. Serve them over couscous, rice or polenta, with a mixed green salad
dressed with a raspberry vinaigrette.

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 lb. chicken thighs, skin removed
1 teaspoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 (14.5-oz.) can diced tomatoes
1 cup frozen baby peas, thawed

1. In small bowl, stir together cumin, coriander, salt and cinnamon;
sprinkle over chicken thighs.

2. Heat oil in large nonstick skillet over medium heat until hot. Add onion;
cook 5 minutes or until soft, stirring occasionally. Add garlic; cook 30
seconds
or until fragrant.

3. Push vegetables to edge of skillet; add chicken. Cook 8 to 10 minutes or
until browned, turning once. Add tomatoes; cover and simmer 10 minutes or
until
chicken is no longer pink in center and sauce is slightly thickened. Remove
cover; turn chicken. Stir in peas; simmer, uncovered, 2 minutes.

4 servings

PER SERVING: 255 calories, 10.5 g total fat (3 g saturated fat), 26.5 g
protein, 13.5 g carbohydrate, 70 mg cholesterol, 535 mg sodium, 3 g fiber

Post 2 by laced-unlaced (Account disabled) on Wednesday, 20-Sep-2006 9:56:18

hmmm...something tells me you like your chicken.

lol

Post 3 by SensuallyNaturallyLiving4Today (LivingLifeAndLovingItToo) on Sunday, 12-Nov-2006 10:33:24

Oh, lord that sounds wonderful. Where do you get these recepies?