Chicken Oreganata With Lime

A classic dish made with a Caribbean flair.

• Ready In: 4 hrs 35 mins
• Serves: 4

Ingredients

• Chicken

• 1  tablespoon fresh oregano, chopped
• 2  teaspoons lime zest, grated
• 1  teaspoon ground cumin
• 2  teaspoons garlic cloves, minced
• 1⁄4 teaspoon fresh ground black pepper
• 3  lbs  bone in skin on chicken breasts (4 each)
• 2  teaspoons extra virgin olive oil
• 1⁄2 teaspoon salt

• Sauce

• 1  tablespoon flour
• 1⁄4 teaspoon ground cumin
• 1  cup chicken broth
• 1  tablespoon  tequila
• 1⁄2 teaspoon fresh lime juice

Directions

1. In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
2. Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
3. Preheat oven to 375 degrees F.
4. Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
5. Add to skillet skin side down and brown about 5 minutes.
6. Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
7. Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
8. Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
9. Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
10. Serve with chicken.