CILANTRO AND LIME CHICKEN

CILANTRO AND LIME CHICKEN

8          chicken pieces (use thighs and drumsticks)

            Salt and pepper for seasoning

50 ml   olive oil

45 ml   cake flour

1          large onion, chopped

2          garlic cloves, crushed

1          red pepper, seeded and cut into julienne strips

250 ml chicken stock

30 ml   lemon juice

            Zest of 2 limes

1          bunch or punnet fresh coriander (30g), cleaned, stems removed and lightly chopped

2,5 ml  chilli flakes

125 ml cream of use Greek yoghurt

            Lime wedges and more fresh coriander for serving

METHOD:

• Preheat the oven to 180°C.
• Season the chicken pieces with salt and pepper and dust with the flour.
• Heat one third of the olive oil in a large skillet/frying pan (it must be oven proof) on medium heat and brown the chicken pieces on both side until golden brown. Remove from the pan
• Add another third of the olive oil to the frying pan then add the onion, garlic and red pepper strips. Cook/saute for a few minutes then add the stock, lemon juice, lime zest, fresh coriander and chilli and bring to a gentle boil.  Reduce the sauce to about half and add the cream.
• Return the chicken to the sauce in the frying pan and bake in the oven for about 25 minutes until cooked.
• Garnish with lemon wedges and more fresh coriander.