Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: trim excess fat from chicken, season the thighs with the salt and pepper and slice thighs into two pieces. in a deep skillet or dutch oven over medium high heat brown the chicken thighs in the olive oil. remove the thighs from the skillet and set aside. add the onion, green pepper, garlic and mushrooms to the hot pan and saute for 2-3 minutes. add the crushed tomatoes, wine, thyme, bayleaf and allspice and stir to combine. return the chicken to the pan, stirring to combine, and reduce the heat to a simmer. cover and simmer 30 minutes until the chicken is tender and the flavors have blended. serve over pasta.

Target recipe: place the chicken in a glass dish. in a small bowl, combine the yogurt, salsa, curry and cumin. pour over chicken, turning to coat. cover and refrigerate at least 6-hours or up to 24 hours. preheat oven to 375 degrees. transfer the chicken and sauce to an oven proof dish, sprayed with nonstick pan spray. bake uncovered, 40 to 45 minutes, or until chicken is tender and cooked through.