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September 24, 2006
Dinner MY Way
Since I started teaching a class at a local college, on top of my full time job, time has gotten sparse. Not to mention the whole wedding-planning thing. I started thinking about trying Dinner My Way - the make-and-take-home assembly line dinner business where you can leave with 6-12 meals ready to freeze or cook. Not only can this save a little time but also offers a chance to try something new. But, due to lack of freezer space and the fact that I actually enjoy cooking, I decided to go a different route. I took Dinner My Way's September menu and starting searching on the internet for similar recipes of the ones I liked. Tonight we tried the first new recipe - a simliar version of Dinner My Way's Trail Mix Chicken.
Margarita-Braised Chicken Thighs
It turned out pretty good. A juicy, fruity chicken dish that we paired with a spicy pasta and vegetable side and a green salad. We used chicken breasts instead of the 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 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
Preheat oven to 400°.
Combine first 3 ingredients in a small baking dish. 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.
Posted by Lisa at September 24, 2006 07:49 PM
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