Mid-Eastern Chicken Thighs

Mid-Eastern Chicken Thighs


"Delicious delicately spiced chicken that is far from the norm for the American palate but not too weird so that even kids will eat it. Chicken is pleasantly saucy and goes well with rice."

Ingredients 45 m {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  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.
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Reviews 84

  1. 116 Ratings


As the submitter of this recipe, I have some comments. I tried to make it tonight following the recipe but I realize that I probably put double the spices on the chicken. I just sprinkle a healthy dose of curry, and then follow with about twice as much garam masala. If the sauce gets too low and we're having rice, I add another 1/2 cup wine and the rest of the can of broth (a little more than half). You can also buy one of the little bottles of wine and use that in the recipe instead of measuring. They are a little over 1/2 cp. Finally, at the end of cooking, I remove the chicken and bring the sauce to a hard boil for about 5 minutes until it is reduced. I don't know why that instruction didn't make it into the published version. Others have commented that they like it spicier and by all means bring out your spicy curry and red pepper if thats what you want. But I posted this recipe as something that children will eat while still keeping their more adventurous parents happy. I hope you all continue to enjoy this recipe. Its great features are that is quick, cheap, and has few ingredients. Enjoy!


This is one of the best (and easiest to make!) curries I have ever had. Like others, I added more spices, as well as cayenne pepper to taste, as we like it hot! For the last 10 minutes of simmering I took the cover off the pan and allowed the broth/wine/vinegar mixture to reduce to a creamy glaze, which I served over the chicken. We paired this with a cool salad to offset the heat for a delicious low-carb dinner!

Neil Carlson

This is a great, cheap recipe that is easy to make. I only gave it four stars because I did have to alter it a bit. First, I used Madras curry powder. As I have 5 different jars of curry powder in my pantry, I felt I was taking a risk on this but chose well I think. Second, I used regular chicken broth instead of the low sodium and it still did not have enough salt. Simply add salt for more flavor. I spiced it up with a half teaspoon of extra spicy indian chili powder. This gave it a much needed kick. I also added a bit of flour mixed with water to thicken the gravy up some. Pour it over short grain brown rice and its awesome. Enough for four meals given a side. I'm definitely adding this one to my standard recipe list.