Margarita-Braised Chicken Thighs

1/2 cup flour
1 Tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1 tablespoon olive oil
Cooking Spray
1 cup thinly sliced onion (about 1 medium)
5 garlic cloves, minced
1/2 cup tropical dried fruit (I used a combination of cranberries and pineapple)
1/2 cup fresh orange juice
1/4 cup tequila
1 lime, thinly sliced

Preheat the oven to 400 degrees F. Combine first 3 ingredients in a small baking dish.  Sprinkle chicken with salt; dredge chicken in flour mixture.

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 a baking dish coated with cooking spray.  Add onion to pan; cook 3 minutes.  Add garlic, and sauté 1 minute. 

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 degrees F. for 20 minutes or until chicken is done.  Yield: 4 servings.  350 Calories.

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