Tuesday, March 23, 2010

Chicken Thighs with Garlic and Lime

Chicken Thighs with Garlic and Lime

After the chicken is baked, it's removed from the pan, and the drippings are reduced on the stovetop to a slightly syrupy sauce that is then spooned over the thighs.

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice, divided
4 (6-ounce) chicken thighs, skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar
2 teaspoons chopped fresh cilantro
2 lime wedges

Preheat oven to 350°.

Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.

Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350° for 30 minutes or until a meat thermometer registers 180°.

Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce)

CALORIES 326 FAT 10.4g FIBER 0.5g

Cooking Light, MAY 2001

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