Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

From Cooking Light. Serving size: 2 thighs and 2/3 cup sauce. Per serving: 392 calories, 11.5 g fat, 32.3 g protein, 42.3 g carb, 8 g fiber, 125 mg cholesterol.

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Add in onion and pancetta; stir/saute for 3 minutes; remove from pan and set aside.
  3. In a small bowl, combine garam masala and the next 3 ingredients; sprinkle evenly over chicken.
  4. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned.
  5. Add port and vinegar; cook 30 seconds, scraping pan to loosen browned bits.
  6. Add onion mixture and broth; bring to a boil.
  7. Cover, lower heat, and simmer 10 minutes.
  8. Add figs, cover, and simmer 8 minutes or until chicken is done.
  9. Stir in parsley and thyme.
  10. Garnish with thyme sprigs, if you like.

Reviews

(1)
Most Helpful

I made this the other night, perhapse I just had too high of expectations, but it was lacking in flavor. I couldn't even taste the pancetta. Maybe next time (if there is a next time) is will use more garam masala and some red pepper.

melmaddie December 12, 2007

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