Margarita-Braised Chicken Thighs

• 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 400u0b0.
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. 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 saute 1 minute.
4. 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 400u0b0 for 20 minutes or until chicken is done.

flour, paprika, garlic, skinless, salt, olive oil, cooking spray, onion, garlic, orange juice, tequila, lime

Taken from www.epicurious.com/recipes/member/views/margarita-braised-chicken-thighs-50105714 (may not work)