I’ve been trying out a lot of Cooking Light recipes lately – this one is one I’d definitely do again – good flavor, and one that you can’t tell is “light”.
Margarita-Braised Chicken Thighs
recipe courtesy Cooking Light
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
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
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.
Yield: 4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)
CALORIES 350 (25% from fat); FAT 9.9g (sat 2.2g,mono 4.3g,poly 2.1g); IRON 2.7mg; CHOLESTEROL 94mg; CALCIUM 55mg; CARBOHYDRATE 37.9g; SODIUM 416mg; PROTEIN 25.1g; FIBER 2.7g
Cooking Light, OCTOBER 2005
I served it with a recipe that was alongside it in the magazine – green rice. Here’s how to prepare it:
Bring 2 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan; stir in 1 cup long-grain white rice. Cover and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in 2 tablespoons butter and 1/2 teaspoon salt. Combine 3/4 cup chopped fresh cilantro, 3/4 cup sliced green onions, and 2 tablespoons fresh lime juice. Add to rice; stir well.