Lightly floured chicken thighs are caramelised with dark brown sugar and lime, then baked in a mixture of white wine, chicken stock and fresh mint.
I used red pepper instead of paprika simply because I didn't have it. I also didn't have the wine or mint but it was still PERFECT. It was spicy sweet and citrus all at the same time. My husband even said it was worth the wait, which is REALLY good. Definitely my new favorite chicken!!! Today I again tried this recipe but with pork chops, STILL AWESOME!! - 26 Jul 2007 (Review from Allrecipes US | Canada)
I love this recipe the way it was written and my five stars are for that! (If you don't like recipe changes, just stop reading now.) However, should you go to make one evening and find yourself without any limes, try these tweaks: 1 tangerine (or clementine, etc.) zested and juiced 1 T jerk seasoning (instead of paprika) 2 T white sugar (instead of brown) 1T red pepper flakes (instead of mint) You'll still get the delicious crunch and citrus zing, but with a hint of heat. - 12 Jan 2011 (Review from Allrecipes US | Canada)
I followed the recipe until the mint. I added cilantro instead. It is awesome! I really like the flavors, sweet, smoky, lemony. Really good! - 25 Aug 2010 (Review from Allrecipes US | Canada)