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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 Meal - Twisted Citrus

 

Lime and Coriander Chicken

INGREDIENTS
4 chicken thighs, boneless
oil for frying
1 tablespoon honey
3 limes
salt & pepper
1 tablespoon minced garlic
a handful of coriander, leaves removed
4 makrut lime leaves, finely sliced 
thumb-sized piece of ginger, micro planed or minced

DIRECTIONS
Zest two of your limes and squeeze the juice. Place in a bowl or jug.

Add the garlic, salt & pepper, makrut lime leaves, and ginger.

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.

Mix the marinade together.

Take the chicken and place it in a sealable bag or bowl. Pour over the marinade and marinate for 30 mins or overnight.

When you are ready to cook, heat oil in a pan over a medium-high heat.

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 stovetop is perfect as well.

Once cooked, scatter coriander leaves and slices of lime over the top.

Serve! I served mine with rice and fried green beans.

NZ 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.

Bearss are in fact a hybrid of a lemon and a Key lime, hence the larger size and lower acidity (when compared to the very tart Key lime). They are the most widely cultivated and consumed lime in the world. Originally from Western Asia, they were first grown on a larger scale in Persia and southern Iraq.

Limes really pack a punch in the flavour stakes, and are a key ingredient in Mexican, Vietnamese and Thai dishes.

Limes are harvested when dark to pale green. A yellow lime signifies full maturity and maximum juice content.

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