Braised Chicken Thighs

By The Canadian Living Test Kitchen

237 people added this to their Recipe Box

Braised Chicken Thighs
Photography by Michael Albe

This recipe makes 4 servings

Nutritional Info
Per square: about	-
cal	312312 cal
pro	4 g4g pro
total fat	21 g21g total fat
sat. fat	12 g12g sat. fat
carb	30 g30g carb
fibre	2 g2g fibre
chol	106 mg106mg chol
sodium	170 mg170mg sodium
% RDI:	-
calcium	33 calcium
iron	88 iron
vit A	1818 vit A
vit C	22 vit C
folate	99 folate

Serve with: Rice or Pitas and Sautéed Spinach

Ingredients

1 tbsp Cajun seasoning 1 1tbsp tbspCajun seasoning
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp allspice 1/4 1/4tsp tspallspice
2 lb skinless chicken thighs 2 2lb lbskinless chicken thighskinless chicken thighs
2 tsp vegetable oil 2 2tsp tspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley or fresh coriander

Preparation

In large bowl, combine Cajun seasoning, allspice, ginger and cumin; add chicken and turn to coat.

In nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.

Drain fat from pan. Add onion and garlic; fry over medium heat for 2 minutes. Add stock and 1/2 cup (125 mL) water; bring to boil. Return chicken to pan; cover and simmer until juices run clear when chicken is pierced, about 10 minutes. Uncover and cook over high heat until thickened, about 5 minutes. Garnish with coriander.

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Keywords : Dinner Club; Main Course; Onions; Chicken; Braise/Pot Roast; Garlic;

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