Margarita-Braised Chicken Thighs

1/2 cup flour
1 tbsp. paprika
2 tsp. garlic powder
8 skinless, boneless chicken thighs
½ tsp. salt
1 tbsp. 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

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.