Recipe: Margarita Chicken

Ingredients:

½ cup flour

1 tablespoon paprika

2 tablespoons garlic powder

8 skinless boneless chicken thighs

½ teaspoon salt

1 tablespoon olive oil

Cooking Spray

1 cup onion

5 garlic cloves

½ cup dried tropical fruit

½ cup orange juice

¼ cup tequila

1 lime, thinly sliced

Lo Note: I used dried apricots for the fruit because they were on sale.  Have I mentioned I’m cheap?

Directions:

1. Preheat oven to 400°.

2. Combine flour, paprika and garlic powder in a shallow dish. Sprinkle chicken with salt and dredge in flour mixture.

3. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and cook for 5 minutes on each side or until lightly browned.  Transfer chicken to a baking dish coated with cooking spray.

4. Add onion and garlic to the pan, cook 3-4 minutes.

5. Combine fruit, juice and tequila in a microwave safe dish; microwave on HIGH for 2 minutes.

6. Add fruit to the onion mixture and bring to a boil, scraping pan to loosen browned bits. Pour onion mixture over chicken; top with lime slices. Bake at 400 for 20 minutes or until chicken is done.

Lo Note: I recommend at least 30 minutes for baking. Depending on how thick your thighs are (that’s what he said) and the kind of baking dish you use, you may need more baking time. Since thighs are naturally juicy, your risk of drying them out by over cooking is low.

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