Margarita-Braised Chicken Thighs

The citrusy, sharp, flavours of lime and tequila combine with the concentrated sweetness of dried fruit to make this chicken dish a family favorite. Use any mix of dried tropical fruits except perhaps banana chips. The fruit will char slightly and lend a nice caramel flavour to the meal. Serve it with plain or Mexican rice, or as I am tonight, Cilantro lime rice. Simply blend together a little salt, lime, fresh cilantro to taste with a little olive oil, to cooked, hot rice.

Margarita-Braised Chicken Thighs

Serves 4

Adapted from Cooking Light

1/2 cup flour
1 tbsp. paprika
1/2 tsp. garlic powder
8 skinless, boneless, chicken thighs
1/2 tsp. salt
1 tbsp. olive oil
Cooking spray
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
3/4 cup dried tropical fruit (I use mango and kiwi, papaya and pineapple are good as well)
1/2 cup orange juice
1/4 cup Tequila
Juice of one lime

1. Preheat oven to 400℉. Combine first three ingredients in a bowl. Sprinkle chicken with salt, dredge chicken in flour mixture. Heat oil in a large non stick 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.

2. Add onion to skillet; cook 3 minutes. Add garlic to pan; saute 1 minute.

3. Combine dried fruit, orange juice, lime juice and tequila in a microwave safe dish; microwave on high for 2 minutes. Pour mixture into skillet; bring to a boil, scraping up brown bits. Cook 1 minute. Pour onion mixture over chicken.

4. Bake at 400 for 20 minutes.

Click HERE for a printable version of this recipe.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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