Mid-Eastern Chicken Thighs

Mid-Eastern Chicken Thighs

81 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
KLEVEAR
Recipe by  KLEVEAR

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (81)

Rate This Recipe
KLEVEAR
229

KLEVEAR

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!

debonweb
48

debonweb

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!

mortal888
47

mortal888

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.

More Reviews

Similar Recipes

Grilled Chicken Thighs Tandoori
(197)

Grilled Chicken Thighs Tandoori

Sweet Hot Mustard Chicken Thighs
(120)

Sweet Hot Mustard Chicken Thighs

Crispy and Tender Baked Chicken Thighs
(46)

Crispy and Tender Baked Chicken Thighs

Honey-Garlic Slow Cooker Chicken Thighs
(36)

Honey-Garlic Slow Cooker Chicken Thighs

Yummy Baked Chicken Thighs in Tangy Sauce
(16)

Yummy Baked Chicken Thighs in Tangy Sauce

Oyster Sauce Chicken Thighs
(15)

Oyster Sauce Chicken Thighs

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Hot Mustard Chicken Thighs

>

next recipe:

Grilled Chicken Thighs Tandoori