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.
