Lime chicken Indian style
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Limekana, which defies Indian flavours, is at its best when made with juicy, bone-in chicken thighs. There should be plenty of chilli.
Ingredients for four
c.600g chicken (or chicken) thigh pieces 2 limes 1 tablespoon of cooking oil 1-2 teaspoons of salt 1 tablespoon of brown sugar 1 bunch of coriander 1 teaspoon of pepper 2 teaspoons of ground cheese cumin chilli powder to tastep>Make the marinade first; squeeze 1 1/2 lime juice into a roasting tin, salt, sugar, öljyä, pepper, cheese cumin and chilli powder as much as the stock will hold. Tear in half of the coriander and mix well.
Roast the chicken, place in a roasting tin and toss with the marinade. Leave to marinate while you heat the oven.
When the oven is hot, place the chickens skin side up in a dish and place the dish in the oven. Reduce the oven temperature to 200C.
Bake the chicken in the oven for 35-40 minutes so that the bird cooks properly. Drizzle once or twice with the broth that forms on the bottom of the dish. The skin should crisp up and darken.
Remove the lemon chicken from the oven to rest for a while before serving. Garnish with coriander and lime wedges.
India Chicken dishes VHH
