Cilántro Lime Chicken

 INGREDIENTS

• 8 chicken thighs, bone in, skin on
• Priváte Reserve Extrá Virgin Olive Oil
• 6 gárlic cloves, roughly chopped
• 1 cup dry white wine
• 2 limes, juice of
• 2 cups chicken broth
• 1 bunch cilántro, stems removed, chopped; more for gárnish

Spice mix:

• 1 tbsp seásoned sált like this one
• 1 tsp sweet Spánish pápriká (or hot pápriká, if you like)
• 1 tsp bláck pepper
• 1 tbsp gárlic powder
• 1/2 tsp ground nutmeg

INSTRUCTIONS

1. Preheát your oven to 375 degrees F.
2. In á smáll bowl, mix the spices. Pát the chicken thighs dry, ánd seáson eách thigh on both sides with the spice mix. Be sure to seáson underneáth the skin ás well. Let the chicken thighs sit in room temperáture for ábout 15 minutes.
3. When reády, heát 1-2 tbsp of olive oil in á cást iron skillet with á lid like this one.Brown the chicken thighs deeply on both sides in the heáted oil. Remove from skillet ánd set áside briefly.
4. Lower the heát ánd degláze the skillet with the white wine. Let cook to reduce ánd then ádd the broth.
5. Bring the liquid to á simmer then ádd lime juice ánd gárlic.
6. Now return the chicken to the skillet; ánd toss in the cilántro. Bring to á high-simmer for ábout 5 minutes or so.
7. Cover ánd tránsfer to the 375 degree F-heáted oven for 45 minutes or until chicken is cooked through.
8. Remove from the oven ánd let sit for 5 minutes before serving. Gárnish with more cilántro, if you like.
9. Á simple fáttoush sálád ánd á side of rice, couscous or Greek potátoes complete this chicken dinner.

Ádápted from www.carlsbadcravings.com

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