Mexican Chicken Dip With Lime Recipes
MEXICAN LIME CHICKEN
A recipe full of zingy flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp olive oil with 1 tsp each crushed coriander seeds and grated lime zest and 1⁄2 tsp each paprika and light muscovado sugar.
- Put 2 chicken breasts in a baking dish, spoon the marinade over, then squeeze over a little lime juice. Cover and marinate for 30 minutes.
- Slip 1-2 lime slices under the skin of each breast and season. Tuck 6 unpeeled garlic cloves and 2 fresh red chillies around the chicken.
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and salsa.
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- Combine all the marinade ingredients in a medium-sized bowl. Set aside 1/4 cup of the marinade. Add the chicken thighs to the remaining marinade and set aside for 15 minutes (or up to 2 hours in your fridge.)
- Heat a large cast iron or nonstick pan over medium-high heat. Remove the chicken from the bowl (SAVE the marinade!) and place it in the hot pan. Cook for 5 minutes per side, or until the chicken is cooked through. Remove it from the pan.
- Add the onion to the pan and cook for 5 minutes, scraping the bottom of the pan to remove any of the stuck on bits. Add the chicken marinade and bring it to a boil and continue to boil it for 2 minutes.
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