Recipe: Grecian Chicken Pilaf

GRECIAN CHICKEN PILAF

8 chicken thighs, skinned
1 clove garlic, minced
3 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 cup red wine
1/4 teaspoon 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. Place 1 tablespoon yogurt on each piece of chicken.

Makes 4 servings.

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.

Source: National Chicken Council