CHICKEN WITH LIME, GARLIC AND CILANTRO

By foodiva

Ingredients

• Author: Emily Clifton - Nerds with Knives
• PREP TIME: 15 MINS COOK TIME: 1 HOUR TOTAL TIME: 1 HOUR 15 MINS
• SERVES: 4-6 SERVINGS
• INGREDIENTS
• 6-8 chicken thighs, bone in, skin on (about 1 1/2- 2 lbs or .7kg)
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons course kosher salt (to taste)
• 1/2 teaspoon freshly ground black pepper
• 6 garlic cloves, roughly chopped (about 3 tablespoons)
• 1 1/2 tablespoons flour (20g)
• 1 cup dry white wine (250ml)
• 1 1/2 tablespoons honey (30g)
• 3 tablespoons lime juice (from about 1 1/2 limes)
• 2 teaspoons lime zest, finely grated (from 1 1/2 limes)
• 2 cups chicken broth (475 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

Details

Servings 1
Adapted from nerdswithknives.com

Preparation

Step 1

Preheat your oven to 375º F / 190º C
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.