Margarita-Braised Chicken Thighs

Margarita-Braised Chicken Thighs Recipe
The test kitchen raved over this juicy, fruity dish inspired by the popular cocktail.

Yield:

4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 25 %
Fat 9.9 g
Satfat 2.2 g
Monofat 4.3 g
Polyfat 2.1 g
Protein 25.1 g
Carbohydrate 37.9 g
Fiber 2.7 g
Cholesterol 94 mg
Iron 2.7 mg
Sodium 416 mg
Calcium 55 mg

Ingredients

1/2 cup flour (about 2 1/4 ounces)
1 tablespoon paprika
2 teaspoons garlic powder
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
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 dried tropical fruit
1/2 cup orange juice
1/4 cup tequila
1 lime, thinly sliced

Preparation

Preheat oven to 400°.

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 skillet; cook 3 minutes. Add garlic to pan, 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° for 20 minutes or until chicken is done.

Julianna Grimes Bottcher,

Cooking Light

October 2005
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