Braised Chicken Thighs
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Serve with: Rice or Pitas and Saut? Spinach
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 254 |
| pro | 33 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 138 mg |
| sodium | 318 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 8% |
| vit C | 12% |
| folate | 6% |
Suggested Recipes
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1 tbsp (15 mL) cajun seasoning
1/4 tsp (1 mL) each ground allspice, ginger and cumin
8 skinless chicken thighs (about 2 lb/1 kg)
2 tsp (10 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup (125 mL) chicken stock
2 tbsp (25 mL) minced fresh coriander or parsley
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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