Margarita-Braised Chicken Thighs

Submitted by Cindy Starke

"I made this since I first submitted the recipe, and it was terrific! The whole family enjoyed this very tasty dish. Will be a regular for us. From Cooking Light."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄2 cup flour (about 2 1/4 ounces)
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 8 boneless skinless chicken thighs (about 1 1/2 pounds)
• 1⁄2 teaspoon salt
• 1 tablespoon olive oil
• cooking spray
• 1 medium onion, thinly sliced
• 5 garlic cloves, minced
• 1⁄2 cup dried tropical fruit
• 1⁄2 cup orange juice
• 1⁄4 cup tequila
• 1 lime, thinly sliced

directions

1. Preheat oven to 400°.
2. Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.
4. Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.