Cilantro and Lime Chicken

Enjoy tender and flavourful Cilantro and Lime Chicken, with succulent chicken pieces cooked in a zesty sauce infused with lime, coriander, and a hint of chili. An absolute winning combination!

(Serves 4)

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 coconut cream

Lime wedges and more fresh coriander for serving

  • 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 coconut cream.
  • Return the chicken to the sauce in the frying pan and bake in the oven for about 25 minutes until cooked.
  • Garnish with lime wedges and more fresh coriander.