Prep: 10 min
Cook: 45 min
Cost per serving: $.96
Any cook who's willing to take a bit of a risk will
always get a big thumbs up from us.
That's why this recipe, from San Francisco-based food
writer Shirley Sarvis, still stands
out as a favorite. You wouldn't know it by looking,
but the tomato sauce has a special
4 chicken thighs (about 1 1/2 pounds), skin and visible
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 can (28 ounces) whole tomatoes, drained
2 tablespoons grated fresh gingerroot
2 tablespoons minced garlic
1 1/4 teaspoons granulated sugar
1/8 teaspoon crushed red pepper
1/2 cup loosely packed cilantro
1. Season chicken with salty and pepper
2. Heat oil in a medium-size heavy skillet over medium
heat. Add chicken and cook 4
to 5 minutes per side, until lightly golden. remove
to plate with slotted spoon.
3. Add all remaining ingredients except cilantro to
skillet. Cook over medium-high heat
3 to 4 minutes, stirring to break up tomatoes, until
sauce is thickened.
4. Return chicken to skillet and spoon sauce over top.
Cover and simmer 25 to 30
minutes, stirring sauce and turning chicken 2 or 3 times,
until chicken is very tender.
Just before serving, sprinkle with cilantro.
Serves 4. Per serving: 188 cal, 19 g pro, 12 g car,
7 g fat, 72 mg chol, 673 mg sod. Exchanges:
2 vegetables, 2 1/2 lean meat
EDITOR'S NOTE: Shirley Sarvis suggests that, since the
skin is removed, the chicken
should be browned only until golden. Otherwise, it will