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Lime & Cilantro Chicken




http://nerdswithknives.com/chicken-with-lime-garlic-and-cilantro/

Prep Time: 15m / Cook Time: 1h / Serves 4–6

INGREDIENTS

6–8 chick­en thighs, bone in, skin on (about 1 1/2- 2 lbs)

1 table­spoon olive oil (13.5 grams)

1 1/2 tea­spoons ground cumin (8 grams)

1 1/2 tea­spoons course kosher salt (to taste) (8 grams)

1/2 tea­spoon fresh­ly ground black pep­per (2.5 grams)

6 gar­lic cloves, rough­ly chopped (about 3 table­spoons / 44 grams)

1 1/2 table­spoons flour (21 grams)

1 cup dry white wine (237 ml)

1 1/2 table­spoons hon­ey (32 grams)

3 table­spoons lime juice (from about 1 1/2 limes) (44 grams)

2 tea­spoons lime zest, fine­ly grat­ed (from 1 1/ 2 limes)

2 cups chick­en broth (473 ml)

4 scal­lions, sliced, white and green parts sep­a­rat­ed

4–5 table­spoons cilantro, stems removed, chopped; more for gar­nish (about 1 large bunch)

1 lime, sliced, for gar­nish

METHOD

Pre­heat your oven to 375 degrees F.

Pat the chick­en thighs dry, and sea­son each thigh on both sides with cumin, salt and pep­per.

Pre-heat a heavy-bot­tomed skil­let or dutch oven on medi­um-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5–7 min­utes). Don’t crowd the pan, work in batch­es if nec­es­sary. Turn and brown oth­er side (3–5 min­utes). Remove thighs to a plate and set them aside.

Low­er the heat and if there’s a lot of oil, remove most of it, leav­ing about a table­spoon and a half. Add flour, gar­lic and sliced white scal­lion bot­toms. Stir well to coat the flour in oil and cook for 2–3 min­utes. Whisk in the wine and let it sim­mer for 3 min­utes while scrap­ing up any brown bits with a wood­en spoon. Add the broth, hon­ey, lime juice, lime zest and half the cilantro and bring to a sim­mer. Add the chick­en, skin-side up and place it, uncov­ered, into the oven. Cook for 35–40 min­utes, or until chick­en is cooked through (165º F / 74º C on an instant read ther­mome­ter). Gar­nish with sliced limes, the remain­ing cilantro and green scal­lion tops.

Serve with rice, pota­toes or lots of crusty bread for sop­ping up the sauce.




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ER1C ☠

ER1C ☠

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