CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Honey and Garlic Chicken with Chili and Lime

1

  • Overview
  • Ingredients
    15 items
  • Directions

A flavorful dish combining honey, garlic, chili, and lime for a delicious twist on classic chicken.

  • 45 ml cornflour (maizena)
  • 30 ml sunflower oil
  • 30 g butter
  • 100 g honey
  • 150 ml chicken stock
  • 30 ml lime juice
  • 30 ml soy sauce
  • 125 ml fresh coriander for serving
  • 60 ml chopped spring onion
  • 8 chicken pieces (thighs and drumsticks)
  • 4 cloves garlic, crushed
  • 1 red chili, chopped (or add more to taste)
  • Zest of 1 lime
  • Salt and pepper for seasoning
  • Lime wedges for serving

  • Preheat the oven to 180°C
  • Place the chicken pieces in a bowl and add the cornflour, salt and pepper. Toss the chicken in the cornflour until fully coated. Discard the rest of the cornflour
  • Heat the sunflower oil in an ovenproof frying pan on medium heat and fry the chicken pieces until browned on both sides. Remove from the pan and keep aside
  • Add the butter to the pan, melt, add the garlic and chilli and stir together.
  • Add the honey, stock, lime juice and light soy sauce to the pan and mix well.
  • Bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces a little. Add the zest and the chicken and make sure to spoon some of the sauce over all the pieces.
  • Place in the oven and bake for 25 minutes until cooked.
  • Sprinkle over the fresh coriander and chopped spring onion.
  • Garnish with lime wedges and serve with rice.