Middle Eastern Chicken Thighs

Bursting with flavor, this easy to make one-pot meal is perfect for a weeknight solution for a busy home cook.

This recipe is: Corn-Free, Dairy Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free

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Yields: 4 to 6

Total Time: 1 hour

Prep Time: 10 mins

Nutritional Information
(Per Serving)

Calories
460

Total Fat
36g

Saturated Fat
9g

Cholesterol
170mg

Sodium
520mg

Total Carbohydrate
6g

Dietary Fiber
1g

Sugars
3g

Protein
29g

Calcium
--



Ingredients
Conversion Chart
  • 2 tablespoons olive oil
  • ½ cup yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon curry powder
  • Pinch of allspice
  • 1½ pounds boneless, skinless chicken thighs
  • 1 cup chicken broth
  • 8 ounces grape or cherry tomatoes
  • Salt, to taste
  • Pepper, to taste

Directions
  1. Heat oil in a large, deep pot. Once hot, add onions and sauté until translucent, about 5 to 7 minutes. Add garlic and sauté until fragrant, another 1 to 2 minutes.
  2. Add cumin, curry powder and allspice and stir to coat onions and garlic. Add chicken thighs and gently toss with the spices.
  3. Add chicken broth and tomatoes. Bring liquid to a boil, then cover and reduce heat to create a simmer.
  4. Cook for 45 minutes or until chicken thighs are cooked through and very tender – internal temperature should be at least 165 degrees F. Season with salt and pepper to taste. Serve over rice if desired.





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