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Margarita-Braised Chicken Thighs

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

Cooking Light OCTOBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 25%
  • Fat: 9.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 25.1g
  • Carbohydrate: 37.9g
  • Fiber: 2.7g
  • Cholesterol: 94mg
  • Iron: 2.7mg
  • Sodium: 416mg
  • Calcium: 55mg
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Margarita-Braised Chicken Thighs recipe

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