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blog. Lime and Coriander Chicken

Lime and Coriander Chicken

I adore the piquant sticky and sweet vibes of this dish. With a short ingredients list, it is simple and easy, yet your guests will be licking the plates and asking for the recipe! 

Lime and Coriander Chicken

INGREDIENTS

4 chicken thighs, boneless
Oil for frying
1 tablespoon honey
3 limes
Salt & Pepper
1 tablespoon minced garlic
Handful of coriander, leaves removed
4 kaffir lime leaves, finely sliced 
Thumb sized piece of Ginger, micro planed or minced

METHOD

  1. Zest 2 of your limes and squeeze the juice. Place in a bowl or jug.
  2. Add the garlic, salt & Pepper, kaffir lime leaves, ginger.
  3. If your honey is runny, add to the lime mix, if the honey feels like it won’t mix in easily, heat in the microwave for 5-10 seconds to loosen up before adding to the lime mix.
  4. Mix the marinade together.
  5. Take the chicken and place in a sealable bag or bowl. Pour over the marinade and marinate for 30 mins or overnight.
  6. When ready to cook, heat oil in a pan over a medium – high heat.
  7. When hot add the chicken and cook on both sides. EITHER until cooked through, OR brown on both sides and finish in the oven. I like doing this so that I can get everything else sorted while the chicken happily cooks in the oven but cooking on the stove top is perfect as well.
  8. Once cooked scatter with 1 sliced lime and coriander leaves.
  9. Serve! I served mine with rice and fried green beans.

GISBORNE LIMES

Limes are valued both for the acidity of their juice and the floral aroma of their zest. Our limes are the Bearss variety (also known as Tahitian or Persian), which are famed for their size and juiciness.

Limes really pack a punch in the flavour and nutrition stakes and are a key ingredient in Mexican, Vietnamese and Thai dishes. (The Mexican lime - also known as the Key lime - is smaller than the Bearss variety and is rarely seen in New Zealand.)

Limes are also used extensively in drinks to add unparalleled flavour – from a wedge in the neck of your Corona to a chunky muddle in your mojito, once you’ve had the real thing, no substitute will do.

Limes store well at room temperature out of direct sunlight for at least a week (and become juicier during this time), but will store much longer in the fridge where their vitamin content is undiminished. They can also be frozen whole, or juiced into ice-cube trays.

Packed with vitamin C, limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.

Available between March and September.

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