September 24, 2020
Cilantro Lime Chicken
Cilantro Lime Chicken
This bold, saucy cilantro lime chicken takes on a delicious Mediterranean twist with a special spice mixture and a zesty, garlicy sauce. Word to the wise, make every use of the tasty sauce!
Bon Appetit!
Ingredients:
- 8chicken thighs, bone in, skin on
- Extra Virgin Olive Oil
- 6 garlic cloves, roughly chopped
- 1 cup dry white wine
- 2 limes, juice of
- 2 cups chicken broth
- 1 bunch cilantro stems removed, chopped; more for garnish
Spice mix:
- 1 tbsp seasoned salt
- 1 tsp sweet Spanish paprika (or hot paprika, if you like)
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp ground nutmeg
METHOD:
- Preheat your oven to 375 degrees F.
- In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit at room temperature for about 15 minutes.
- When ready, heat 1-2 tbsp of olive oil in a cast iron skillet with a lid. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
- Lower the heat and deglaze the skillet with the white wine. Let cook reduce and then add the broth.
- Bring the liquid to a simmer then add lime juice and garlic.
- Now return the chicken to the skillet; and toss in the cilantro. Bring to a high simmer for about 5 minutes or so.
- Cover and transfer to the 375 degrees F-heated oven for 45 minutes or until chicken is cooked through.
- Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
Ingredients 3 tablespoons extra-virgin olive oil, divided ⅓ cup chopped marinated artichoke hearts ⅓ cup chopped salami ¼ cup chopped pepperoncini 2 tablespoons red-wine vinegar 1 tablespoon chopped fresh oregano, plus more for garnish 500g chicken cutlets ½ teaspoon ground pepper 2 ounces fresh mozzarella cheese, thinly sliced Instructions Step 1 Preheat broiler to high. Step 2 Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl. Step 3 Heat the remaining 1 tablespoon oil in a large broiler-safe skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Step 4 Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Step 5 Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Step 6 Serve the chicken with any pan drippings and oregano, if desired. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 303cal | Protein: 28g | Fat: 20g | Carbohydrates: 3g |
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