Close
Prep Time:15 minsAdditional Time:40 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:40 minsTotal Time:55 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsflour1teaspoonchili powder½teaspoonground cumin½teaspoonground ginger¼teaspoonground cinnamon4(5 ounce)bone-in chicken thighs, skinned2teaspoonscanola oil
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsflour
1teaspoonchili powder
½teaspoonground cumin
½teaspoonground ginger
¼teaspoonground cinnamon
4(5 ounce)bone-in chicken thighs, skinned
2teaspoonscanola oil
DirectionsPreheat oven to 375 degrees F. In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.In a very large ovenproof skillet heat oil over medium-high heat. Add chicken thighs. Cook for 5 to 6 minutes or until browned, turning once halfway through cooking.Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180 degrees F). To serve, place chicken on four serving plates.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 375 degrees F. In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.In a very large ovenproof skillet heat oil over medium-high heat. Add chicken thighs. Cook for 5 to 6 minutes or until browned, turning once halfway through cooking.Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180 degrees F). To serve, place chicken on four serving plates.
Preheat oven to 375 degrees F. In a large resealable plastic bag combine flour, chili powder, cumin, ginger, and cinnamon. Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.
In a very large ovenproof skillet heat oil over medium-high heat. Add chicken thighs. Cook for 5 to 6 minutes or until browned, turning once halfway through cooking.
Transfer skillet to oven. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (180 degrees F). To serve, place chicken on four serving plates.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)138Calories6gFat4gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
