Serves: 4
Total Calories: 280
1. Preheat the oven to 325°. Heat the oil in a heavy skillet over medium-high heat. Add the chicken to the hot oil, and season with 1/2 teaspoon of the salt. Cook the chicken until browned on the outside, about 5 minutes then put the chicken in an ovenproof casserole dish.
2. In the same pan, cook the onions over medium-low heat, stirring frequently, until they turn golden brown, 15 to 20 minutes. Add the nutmeg, thyme, cilantro, pepper, and the remaining salt. Stir to mix with the onions. Stir in the water, and bring to a boil.
3. Pour the skillet contents over the chicken in the casserole dish. Cover and bake until the meat is very tender and easily pierced with a fork in the thickest part, about 45 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Thighs with Onions and Nutmeg recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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