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.

Spiced Chicken Thighs

olive oil

Cooking spray

vertically sliced onion

garam masala

salt

curry powder

chicken thighs (about 2 1/4 pounds), skinned

dry red wine

red wine vinegar

chicken broth

parsley

Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.


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.


 I like this similar recipe and have made a lot. It has a few more ingredients, though. I substitute bacon if I don't have pancetta.http://www.myrecipes.com/recipe/chicken-with-pancetta-figs 

Really liked.  Added an extra teaspoon of gm as others suggested, but otherwise followed recipe as written.  Also not sure what wine and vinegar added, but the chicken was really good.

This turned out to be a very flavorful dish, and it was easy to make. I did thicken the sauce a bit. It was a big hit with the family. I will definitely make it again.

A tasty, easy and flavorful meal that's not heavy.

This is my go-to recipe, when I bring a meal to new parents.  Everyone raves and demands I bring it to potlucks too.  I've been making it ever since I read it in my Cooking Light magazine 4 years ago.  The thing about this recipe is that it can have many different tastes depending on the garam masala you use.  Garam masala is a combination of different spices and no two are the same.  I get most of my spices from penzeys.com, but I do not like their garam masala mix.  It's too bold for my taste.  I use a "ground masala" from an East West Indian market near my home.  Experiment with different garam masalas until you find one you like.

I wasn't crazy about this recipe.  It was a bit salty and I couldn't really taste the rest of the spices.  I was really looking forward to this because of the curry.  If I do make it again, I will definitely double up on the spices.

I don't think the braising method and the Indian spices go together. I'd use the red wine mixture with more French seasonings (herbes de provence, thyme, etc). I wished that I'd just baked the chicken after seasoning it, or cooked it in coconut milk. Also necessary to double the seasonings to get any flavor. We ate it, but not one I'd repeat.

Just like any recipe, it is a guide to cooking.  A little adjustment to this recipe and it is FABULOUS.  "My family (of friends) and I"  (is that proper)  really enjoy this dish.  I had not tried thickening the sauce, but did this time.  It made this dish even that much better.

Amen Rebecca!  Carol, when you submit a recipe review, please review the actual recipe!!

As for the spiced chicken thighs, we loved them.  We also found the sauce a little thin but it paired nicely with brown rice.  This dish is perfect for a different weeknight dinner.  I also used the same seasoning on an extra chicken breast, which I then cooked and used in the Tabbouleh with Chicken and Red Pepper.  Fabulous!

I tried this recipe and thought it wonderful just as it was written. Come on, Rebecca,  "OLD" and bitter??? Are you equating the two??? Are you any less quilty of judging others???  Who SPAT (past tense of "spit", since you deemed it already done) in your coffee? Lighten up.

Geez, Carol, who spit in your coffee this morning?  Haven't you ever made a typo?  How is your comment helpful to this recipe?  Did you prepare this dish, or is being obnoxious just a hobby? Gosh, it's always nice to get an English lesson from a bitter old lady when you're perusing Cooking Light. I've made this dish, by the way, and it's GREAT!  Much more palatable than the previous review!

"Myself and my family"?!!!  Does no one ever edit these comments?  Where did these people go to school?  When I was in the second grade, I learned that in English, this is written as "My family and I."  DON'T COMMENT IF YOU CAN'T SPEAK ENGLISH!!!

Myself and my family really enjoyed this dish.  I thought the spices were interesting and different and I like preparing foods that challenge the senses.  As some others mentioned, the sauce was quite thin and I took the recommendation of others and thickened it up a bit with cornstarch.  I served it with brown rice, hericot verts and a large salad.  It was a really good meal and perfect for a weeknight.  Because my chicken thighs were pretty meaty, I had to increase the cooking time, but beyond that, I prepared it with no deviation from the recipe.  Loved it!

I like the spice.  I use curry and garam masala quit often.  The red wine and vinegar did not add anything to this recipe.  The sauce was also too thin for my liking.  I don't think I will make this recipe again.

This recipe starts out a bit bland but I added about 3 times the amount of spice called for and it was perfect.  I have made this dish twice in the last month.  It is one of my new favorites.  I serve it with basmati rice.  Absolutely delicious.

I followed recipe as directed, but found it TOO salty. I has a wonderful aroma and good potential but it was just unenjoyable. There are to many other ones that hit the spot.

Good recipe. Definitely too light on the spices. Was unable to taste the spices as prepared from recipe.

I love this recipe.  It's so easy to make, and it works equally well doubled for a potluck dinner.  I've gotten rave reviews every time I've served it.

Enjoy a delicately-spiced, dark meat meal for a cozy and fast dinner.

spiced chicken thighs

Servings: 3

Cost: $14.29 /serving

Author : MyRecipes

Ingredients

Instructions

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