Limey Chicken.

Monday, 27 August 2012


 I recently discovered limes. They made a Columbus like impression on my kitchen. Limes are now a big thing with me. I love 'em. 
So how did I fall in love with the limes? Cue love story. 



 
Limey Mexican Chicken with chilli and garlic. Yeah, I know. Sounds like heaven on a plate. Or on a slate in this case. That's right readers, I got myself a fancy serving slate, moving up in the pompous food photography world. Don't worry though guys, this recipe is as cost effective as ever.


For Limey Chicken you will need:
2 chicken breasts
2 tbsp olive oil
1 tsp crushed coriander seeds
1 tsp grated limes zest
½ tsp paprika
½ tsp sugar
1 lime
6 unpeeled garlic cloves
2 fresh red chillies

2 handfuls of rice to serve. 


You'll want to begin by making the marinade. If you're super organised make this a day in advance so your chicken can soak up all the flavours over night. If you're like me and being organised isn't one of your most prominent qualities then just make sure to make the marinade a couple of hours before you wish to serve.

Begin by putting two tablespoons of olive oil in a mixing jug.


Add in the crushed coriander seeds...



And the grated zest of one lime...


And half a teaspoon of paprika. 


Good colours. Throw in your sugar now too. 


Mix up together and cover your chicken with it.


Sniff limes, instagram, tweet. Standard procedure. 

 
Pierce each chicken breast a few times with a knife. Then squeeze your lime over the chicken until all breasts are covered.


Cover the chicken and marinate for at least 30 minutes. Try and give it an hour if not more. The longer your give the chicken, the more limey it will be. The power is in your hands.


Once you've left the chicken for as long as you can, slice up your lime and place over each breast. If your chicken has the skin on still, slip the lime slices beneath the skin. Place your chillies in the dish along with your garlic. Roast for 30-35 minutes in an oven preheated to 190c.  


Take out dish, smell and admire. 


I've served my chicken on rice but it's a versatile little thing and I reckon it would get on with corn on the cob, salad, salsa or wedges. 


Don't chuck the chillies and garlic after serving. I mashed my soft garlic into the rice and ate the chilli in one. Then ran to the kitchen for water. Doesn't matter how you eat, just make sure you do! Too good to waste.
Until next time readers and lime lovers everywhere.
L. xxxxxx

2 comments:

  1. Love your photography, really inspiring pictures, thanks.

    ReplyDelete
  2. You're very welcome! And thank you :) x

    ReplyDelete

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