Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.
Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.
This recipe has great flavor but needed a couple improvements. Why, why would you flour meat that you are going to braise? The crust turned horribly soggy. The next time I made it, I just browned the chicken thighs straight in the pan sprinkled with the spices that would have gone in the flour - MUCH BETTER. The sauce is very tasty and I really like the dried tropical fruit. Instead of just lime slices I added some lime zest and lime juice to the pan sauce. I mean, you can't have tequila without lime juice. I think it added more flavor than just the slices. After the improvements, this recipe is a hit and a keeper! I served with lemon rice and steamed asparagus - delish!
This was a really different dish that I will definitely make again.
I couldn't find dried tropical fruit so used a combination of dried mango with dried cherry flavored cranberries. I also made this dish for 2 instead of 4, but only cut the number of chicken thighs in half so there would be plenty of sauce. It was delicious and I didn't notice any bitter taste as others have mentioned. I actually found the fruit gave it a sweet flavor.
The green rice was the perfect side for a very unique dinner.
Reasonable preparation time. I took Theweez68's advice and added line juice and zest to pump up the flavor. I also did not flour the chicken, but sprinkled on the garlic powder and paprika as I too thought it would get soggy. It did seem to need it. The flavors seemed to meld much more in the leftovers the next day. Maybe putting it aside in the frig for a while would heighten the flavors. Of course that would eliminate it from being a weeknight meal.
I could also see using this as a base and adding other flavors such as chile peppers, cilantro, etc.
This was simple to make, but delivered a lot of flavor. I will make it again, but with skinless bone in breasts for a leaner version. I believe the breasts will hold up. It was a nice flavor change up for chicken. Husband gave it a thumbs up, too! Definitely will make again.
I really liked the flavor of this recipe. I usually use chicken breast but was glad that I used thighs instead, I think that was key. I also noticed a bitter taste but not until the next day when I had the leftovers for lunch. I'm pretty sure it was from the limes as well. Next time I won't leave them on the chicken once the chicken is done cooking.