Thursday, June 20, 2013

Chicken in Lime

(adapted from a recipe in Keep It Simple: 30 Minute Meals from Scratch, by Marian Burros, 1981)

4 chicken leg quarters (or 6 chicken thighs or 3 large chicken breast halves)
2 T oil
1 medium onion
1 clove garlic
1/8 t hot red pepper (cayenne)
1/2 t ground cumin
1/2 t crushed coriander seeds
1/4 t turmeric
2 T soy sauce
2 – 4  T lime juice (or two limes, one for the recipe and one for garnish)

Heat oil in large skillet. Add the chicken pieces and cook over medium heat until both sides are brown. While chicken is browning, cut onion coarsely and put garlic through press; add to chicken. When chicken has browned on both sides, add red pepper, cumin, coriander, turmeric, and soy sauce. Reduce heat; cover and cook until chicken is tender, 15 to 20 minutes, depending on cut of chicken. If using lime juice, sprinkle it over the chicken. If using fresh limes, sprinkle the chicken with the juice of one lime and serve one lime in quarters for people to add more lime juice if they want.

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