Chicken Oreganata With Lime - cooking recipe

Ingredients

Chicken
1 tablespoon fresh oregano, chopped
2 teaspoons lime zest, grated
1 teaspoon ground cumin
2 teaspoons garlic cloves, minced
1/4 teaspoon fresh ground black pepper
3 lbs bone in skin on chicken breasts (4 each)
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
Sauce
1 tablespoon flour
1/4 teaspoon ground cumin
1 cup chicken broth
1 tablespoon tequila
1/2 teaspoon fresh lime juice

Preparation

In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
Preheat oven to 375 degrees F.
Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
Add to skillet skin side down and brown about 5 minutes.
Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
Serve with chicken.