8 chicken thighs, skinned
1 clove garlic, minced
3 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 cup red wine
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 cups warm low sodium chicken broth
1/4 teaspoon pepper
1 tablespoon olive oil
6 whole cloves
1 tablespoon butter- flavored margarine
1 cup rice
1/2 cup nonfat plain yogurt
1 large onion, chopped fine
In small bowl, dissolve
tomato paste in wine.
Sprinkle chicken with
salt and pepper.
In Dutch oven, place olive
oil and margarine and heat over medium temperature. Add chicken
and cook about 7 minutes until brown on all sides. Remove chicken
to platter.
Add onion and garlic to
pan; cook about 5 minutes, until tender and translucent. 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 about 10 minutes more until rice is done and fork can be
inserted in chicken with ease.
Remove cloves.
To serve, place 1 tablespoon
yogurt on each piece of chicken.
Makes 4 servings.
Nutritional Analysis Per
Serving: 434 calories; 33.1 g protein; 11.3 g total fat; 2.4
g saturated fat; 47.9 g carbohydrates; 113 mg cholesterol; 482
mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
