An absolute winner of a recipe! Lip smacking goodness in every bite! And the sauce…liquid gold!!! I kid you not!

Find the original recipe here.
http://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe/

INGREDIENTS
8 chicken thighs ( bone in with skin)
1-2 tbsp Olive oil
6 garlic cloves, roughly chopped
1 cup dry white wine
2 limes, juice
2 cups chicken broth
1 bunch hara dhania/cilantro, chopped
Spice mix:
1 tbsp seasoned salt ( I used garlic salt)
1 tsp hot paprika
1 tsp black pepper
1 tbsp garlic powder
½ tsp ground nutmeg

INSTRUCTIONS

Preheat your oven to 375 degrees F.
In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
When ready, heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove.
Lower the heat and deglaze the skillet with the white wine. Reduce and then add the broth.
Bring the liquid to a simmer then add lime juice and garlic.
Now return the chicken to the skillet; and toss in the chopped hara dhania.
Bring to a high-simmer for about 5 minutes or so.
Cover the skillet and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.