Margarita Braised Chicken Thighs

1/2 cup flour

1 tablespoon paprika

2 teaspoon garlic powder

8 skinless, boneless chicken thighs

1/2 teaspoon salt

1 tablespoon olive oil

Cooking spray

1 cup thinly sliced onion

5 garlic cloves, minced

1/2 cup dried tropical fruit

1/2 cup orange juice

1/4 cup tequila

1 lime, thinly sliced

Preheat 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 an 11 x 7-inch baking dish coated with cooking spray. Add onion to pan; cook 3 minutes. Add garlic,and saute 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.