Cilantro lime chicken

Name: Cilantro lime chicken
Yield: 4 Servings
Ingredients: 750 grams chicken thighs, boneless and skinless; 1 1/4 teaspoon salt; 3 1/2 tablespoon lime juice; 1 1/2 teaspoon garlic, finely chopped into a paste; 1 teaspoon fresh ginger, peeled and finely chopped; 1 teaspoon red chili powder, less if heat bothers you- also helps with color; 1 1/2 teaspoon cumin; 1/2 teaspoon tumeric; 1/2 teaspoon pepper; 4 teaspoon coriander, roughly chopped; 4 tablespoons vegetable oil or another neutral oil; 1 large sliced onion, peeled, cut in half and then into 1/8 inch strips; 1 bay leaf; 2-3 medium green chilies, cut in half, stems removed. Remove seeds if you don't want too much heat; 4 tablespoons plain yogurt; 1 tablespoon sugar; naan bread; white rice; raita

Delicious, delicious, delicious! This is recipe is great on so many levels because it is really easy and the flavor is fantastic. The final results taste as if the preparation took a lot of time. This recipe goes well with the Cabbage stir fry Indian style. Also you can add more or less of the green chilies because the heat in these vary.

In order to assure the chicken is lovely and brown, like the photo, do not included any of the marinated juice when you are cooking each piece. Also see the side bar of “thoughts and stories” to assure you are not buying chicken that has been plumped.

Cilantro lime chicken

Posted by Barbara

Ingredients

Recipe serves: 4

	marinate the chicken
	750 grams chicken thighs, boneless and skinless
	1 1/4 teaspoon salt
	3 1/2 tablespoon lime juice
	1 1/2 teaspoon garlic, finely chopped into a paste
	1 teaspoon fresh ginger, peeled and finely chopped
	1 teaspoon red chili powder, less if heat bothers you- also helps with color
	1 1/2 teaspoon cumin
	1/2 teaspoon tumeric
	1/2 teaspoon pepper
	4 teaspoon coriander, roughly chopped
	to cook
	4 tablespoons vegetable oil or another neutral oil
	1 large sliced onion, peeled, cut in half and then into 1/8 inch strips
	1 bay leaf
	2-3 medium green chilies, cut in half, stems removed. Remove seeds if you don't want too much heat
	4 tablespoons plain yogurt
	1 tablespoon sugar
	optional sides
	naan bread
	white rice
	raita

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Nutritional information

thoughts&stories

In the United States most chicken, whether organic or natural, has water and salt plumped into the breast meat in a process called plumping. This can result in 15-30% of the chicken’s weight being water, salt or in non-organic and natural chicken, ingredients such a lemon concentrate, broth or added liquid sugars. The packaging can state organic or natural because water and salt are natural. However, the fact the meat is tampered with at all is frightening.

Non injected chicken breasts should be no heavier in weight than 5-6 ounces. If they’re bigger than it’s probably been tampered with at some stage. I find Mary’s chicken in California to be the worst. I buy it at the butcher, thinking it’s better, and am always disappointed by the quality.

If you’ve ever bought a chicken in France, Italy or England you notice the difference because chicken breasts are so much smaller. That’s because the EU had much stricter regulation around food processing compared to the US.

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Posted by Barbara

time
30 minutes plus 20 for marinating
serves
4
skill level
Medium

Ingredients

marinate the chicken
750 grams chicken thighs, boneless and skinless
1 1/4 teaspoon salt
3 1/2 tablespoon lime juice
1 1/2 teaspoon garlic, finely chopped into a paste
1 teaspoon fresh ginger, peeled and finely chopped
1 teaspoon red chili powder, less if heat bothers you- also helps with color
1 1/2 teaspoon cumin
1/2 teaspoon tumeric
1/2 teaspoon pepper
4 teaspoon coriander, roughly chopped
to cook
4 tablespoons vegetable oil or another neutral oil
1 large sliced onion, peeled, cut in half and then into 1/8 inch strips
1 bay leaf
2-3 medium green chilies, cut in half, stems removed. Remove seeds if you don't want too much heat
4 tablespoons plain yogurt
1 tablespoon sugar
optional sides
naan bread
white rice
raita

Directions

1 Done	In a medium bowls, add the chicken and all the ingredients.
2 Done	Mix well together making sure the chicken is well coated with all the flavors. It may be best to use your hands for this part but you may want to put on cloves to avoid potential staining with chili powder and tumeric.
3 Done	Marinate for 20 minutes or up to 24 hours.
4 Done	In a medium-large pan over medium heat, Le Creuset or similar is great, add the vegetable oil.
5 Done	Add the onions and cook until they become translucent, about 5 minutes. Lower heat if they are becoming brown.
6 Done	Add the Bay leaf and mix for a minute with the onions to release flavor.
7 Done	Add the green chilies and mix with onions and bay leaf for 1-2 minutes.
8 Done	Push onions to side and add chicken to pan. Place onions on top of chicken and brown for 4-5 minutes. Repeat on other side with onions on top again. By placing onions on top of chicken, you keep thighs moist and also prevented onions from becoming too brown.
9 Done	While chicken is cooking, mix the yogurt and sugar together in a small bowl and add to pan. Mix well with chicken and all the juices.
10 Done	Lower heat and cook for 20 minutes. Stir occasionally.
11 Done	Serve piping hot with optional sides.