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Tuesday, July 1

Honey-ginger chicken with lime

Vinegar, balsamic
2 tablespoons
1 tablespoon
Ginger, minced
1/3 cup
Jalapeños, finely chopped
Garam masala
2 teaspoons
Coriander, ground
1 ½ teaspoons
Cumin, ground
1 teaspoon
½ teaspoon
1 tablespoon +
1 teaspoon
Pepper, black, cracked
1 teaspoon
Lime zest, grated
3 teaspoons +
½ teaspoon
Chicken quarters, bone in, skinned, cut into drumsticks & thighs
2 teaspoons
Butter, unsalted
2 tablespoons +
2 tablespoons
Oil, canola
2 tablespoons
Lime juice
2 tablespoons
Lime wedges

  1. Preheat to 400ºF.
  2. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam marsala, coriander, cumin, cayenne, salt, pepper, and 3 teaspoons lime zest.
  3. Prick the chicken with a fork, add to the bowl, and toss until coated evenly.
  4. In a small bowl, combine the sugar and 1/2 teaspoon lime zest; set aside.
  5. In a large ovenproof skillet, melt 2 tablespoons butter with the oil over moderately high heat.
  6. Add the chicken, and cook, turning occasionally, until golden, about 5 minutes.
  7. Sprinkle with the lime sugar, and roast for 25 minutes, or until the chicken is cooked.
  8. Transfer the chicken to a platter.
  9. Add the lime juice and remaining 2 tablespoons butter to the skillet, and stir in until slightly thickened; pour over the chicken.
  10. Serve with lime wedges.
Recipe from Food&Wine Magazine, July 2014.

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