Margarita-Braised Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)
Source: Cooking Light, OCTOBER 2005
Comments from a CA Kitchen: This was really good. Nest time I will substitute fresh tropical fruit to decrease the calories. If you like sauce a lot, you might want to double it (but dont forget to adjust the points!).
CL Comments: This juicy, fruity chicken dish received rave reviews in our Test Kitchens. Total time: 43 minutes.


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


  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.
  4. 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.
  5. 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.


Healthy Units:7 per serving
CALORIES 350(25% from fat); FAT 9.9g (sat 2.2g,mono 4.3g,poly 2.1g); PROTEIN 25.1g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 416mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 37.9g

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