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Margarita-Braised Chicken Thighs

Margarita-Braised Chicken Thighs
Yield

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

The test kitchen raved over this juicy, fruity dish inspired by the popular cocktail.

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

Nutrition 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

How to Make It

  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.