Chicken Chile Verde

• 6 Chicken Thighs, Bone in, Skin on
• Marinade
• 1/4 c.Yogurt
• 2 Tbsp Olive oil
• Lime Juice (2 fresh, juiced)
• 2 Tbsp Tequila
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/8 tsp Turmeric
• 1/4 tsp Cinnamon
• Cayenne Pepper to taste
• Salt
• Pepper
• Coating
• 1 c Corn Meal
• 1/2 C Flour
• 1 onion, halved and sliced
• 3-4 cloves garlic minced
• 1 Jalepeno pepper, seeds and pith removed, diced small
• 2 cups Salsa Verde (Safeway Select)
• 2 Cups low sodium chicken broth

1. Combine the marinade ingredients, add the chicken thighs and let sit for at least an hour.
2. Heat canola oil in a heavy dutch oven. Add onions and cook until they start to pick up some brown edges. Add the garlic and jalepenos and saute until fragrant. Tip out onions and set aside.
3. Heat more oil
4. Mix the corn meal and flour in a bag. Remove the chicken from the marinade and let the excess drain off. Place into the bag one or two pieces at a time. Put chicken in the oil skin side down and cook for about five minutes per side ( not all the way through) until it starts turning golden. Cook in small batches.
5. Once the chicken is done, deglaze the pan with the chicken stock. Add the cooked onion mixture and the salsa. Give it all a stir, bring it to a boil and reduce the heat to medium.
6. Return the chicken to the pot, partially cover and simmer until chicken is cooked through.
7. Serve with rice or quinoa

chicken, marinade, yogurt, olive oil, lime juice, tequila, chili powder, cumin, turmeric, cinnamon, cayenne pepper, salt, pepper, coating, meal, flour, onion, garlic, jalepeno pepper, salsa, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-chile-verde-52556151 (may not work)