Spiced Chicken Thighs

From Cooking Light - Serve with cous cous and green peas.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  vertically sliced onion
• 2  teaspoons garam masala
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon curry powder
• 8  boneless skinless chicken thighs
• 1⁄4 cup dry red wine
• 2  tablespoons red wine vinegar
• 1  cup chicken broth
• 3  tablespoons  chopped fresh parsley
•  couscous
• 2  cups frozen green peas

Directions

1. Heat oil in large nonstick skillet over medium high heat. Add Onion; Saute 3 minutes. Remove from pan.
2. Combine Salt and Spices; sprinkle evenly over Chicken. Add Chicken to the pan; cook over med-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping panto loosen browned bits. Add onions and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Stir in Parsley.
3. While chicken is cooking, make cous cous and green peas.