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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine. Ingredients:
12 skinless chicken thighs |
3/4 teaspoon salt |
1 tablespoon olive oil |
2 medium onions, thinly sliced |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cayenne pepper |
1 3/4 cups chicken broth |
1/2 cup white wine |
1 tablespoon grated lemon rind |
Directions:
1. Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
2. In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
3. Add broth, wine & lemon rind.
4. Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
5. Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
6. Suggested side - couscous.
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