Ingredients Jump to Instructions ↓

  1. 3 tablespoons tomato paste

  2. 1/4 cup red wine

  3. 8 skinless chicken thighs

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 1 tablespoon olive oil

  7. 1 tablespoon margarine

  8. 1 large onion, finely chopped

  9. 1 clove garlic, minced

  10. 1/2 teaspoon cinnamon

  11. 1/4 teaspoon allspice

  12. 2 cups low sodium chicken broth, warmed

  13. 6 whole cloves

  14. 1 cup rice

  15. 1/2 cup nonfat plain yogurt

Instructions Jump to Ingredients ↑

  1. In small bowl, dissolve tomato paste in wine. Sprinkle chicken with salt and pepper. In Dutch oven, heat olive oil and margarine over medium heat. Add chicken and cook until brown on all sides, about 7 minutes. Remove chicken to platter.

  2. Add onion and garlic to pan; cook until tender and translucent, about 5 minutes. Add cinnamon and allspice. Stir wine mixture into pan; add broth, stirring until smooth. Return chicken to pan in single layer; add cloves, cover and simmer on low about 15 minutes. Stir in rice, submerging completely in liquid. Cover, cook about 15 minutes and stir. Cook until rice is done and fork can be inserted in chicken with ease, about 10 minutes more. Remove cloves. Place 1 tablespoon yogurt on each piece of chicken.


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