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My fav...chicken thighs!  Here is a fresh twist to a one pan dish.

 

Cilantro Lime Chicken Thighs

8 chicken thighs (I used boneless, skinless but I bet bone-in, skin-on would be good too.

1 bunch fresh Cilantro, chopped

2 limes

2 garlic cloves, chopped

2 cups chicken stock

1 cup white wine

Olive oil

Spice rub

1 tsp seasoned salt

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1 tsp pepper

1/2 tsp nutmeg

Preheat the oven to 375 degrees. In a small bowl combine the spices for the dry rub.  Pat the chicken thighs dry.  Season the chicken with the spice rub on all sides.  Set aside. 

In a cast iron skillet heat olive oil.  Brown the seasoned chicken thighs on both sides.  Remove from the pan.  Deglaze the skillet with the white wine.  Simmer for 5 minutes.  Add chicken stock and garlic, bring to a boil.  Add chicken thighs, Cilantro and the juice of 2 limes to the pan.  Stir.  Cover the pan and place in the oven for 35 minutes until the chicken is cooked throughout.  Served with baked potato, or rice and veggies. 

Enjoy!

-Jayne

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