Ginger-And-Spice Chicken Thighs

Submitted by Pinay0618

"Every once in a while, I get in the mood for some of the "sweets" spices in my dinner entree. The recipe calls for skinned, boned chicken thighs, but I always use regular ol' chicken thighs. This recipe is from Cooking Light magazine."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 teaspoons ground ginger
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1 lb skinned boneless chicken thighs
• cooking spray
• 1⁄4 cup dry white wine

directions

1. Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.

Reviews

[Bergy]

Lovely subtle flavor from the spices. I cut the recipe back to 5 thighs. Used a german reisling wine. The thighs were lovely & moist. A do again recipe - easy & Tasty