Curried Chicken Thighs

• 2 Tbsp. margarine
• 8 chicken thighs
• 1/2 c. chopped onion
• 1/2 c. chopped, peeled apple
• 2 Tbsp. all-purpose flour
• 1 Tbsp. curry powder
• 1/4 tsp. salt
• 2 Tbsp. tomato paste
• 1 Tbsp. lemon juice
• 1/2 tsp. ginger
• pinch of cayenne pepper
• 1 1/2 c. chicken broth
• parsleyed rice

1. Heat margarine until hot.
2. Lightly brown chicken on both sides.
3. Transfer to shallow baking dish.
4. Saute onion and apple in drippings in same skillet.
5. Stir in flour, curry and salt.
6. Cook, stirring, for about 30 seconds, then stir in tomato paste, lemon juice, cayenne and ginger.
7. Whisk in chicken broth until smooth. Cook, stirring, until thickened and bubbly.
8. Spoon half of the sauce over the chicken and bake, uncovered, in 350u0b0 oven for 20 minutes.
9. Spoon remaining sauce over chicken and bake 20 minutes more.
10. Serve over cooked rice.

margarine, chicken, onion, apple, flour, curry powder, salt, tomato paste, lemon juice, ginger, cayenne pepper, chicken broth, parsleyed rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606163 (may not work)