Embracing Middle Eastern Comfort Cooking With This Simplified Black Lime Chicken Recipe
This simple version of a traditional Middle Eastern chicken stew delivers all the rich, aromatic flavours in a fraction of the time without compromising on taste. The secret to its delicious depth lies in the blend of warming baharat spice and tangy dried black lime, two quintessential ingredients that instantly infuse the dish with warmth and complexity. Serve with rice or flatbreads to soak up the delicious sauce.
To read more about black lime and how to use it in cooking, click here
Recipe: Easy Pan-Fried Black Lime Chicken
Similar recipes on flaevor.com
- Chickpea and Beetroot Salad with Feta and Black Lime Vinaigrette
- Black Lime Hot Honey
- Feta and Cheddar Toastie with Black Lime Hot Honey
Easy Pan Fried Black Lime Chicken
This simplified Black Lime Chicken brings the rich, aromatic flavours of a traditional Middle Eastern stew in less than 40 minutes
Servings: 4
Ingredients
- 500g chicken boneless thighs
- 1 large onion
- 1 tbsp Baharat (recipe on Flaevor here)
- 2 garlic cloves, minced
- 2 tsp minced fresh ginger
- 1 tsp ground dried black lime
- 1 tsp dried chilli flakes
- 1 tsp ground turmeric
- 250ml light chicken stock
- 1 lemon
- Chopped parsley
Instructions
- Season the chicken thighs with salt on both sides.
- In a large pan, heat oil over medium-high heat. Add the chicken pieces and sear them on both sides until lightly browned. Do not cook all the way though. Remove the chicken from the pan and set aside.
- In the same pan, using the chicken fat, add the chopped onions and cook until soft and have some colour, approximately 3 minutes.
- Add the minced garlic and ginger to the onions and cook for 1 minute. Next add the baharat, chili flakes and turmeric. Stir everything together for another minute until the spices become fragrant.
- Return the seared chicken to the pan along with the chicken stock and black lime. Bring to a boil then cover with a lid, turn to simmer and let it bubble away for 10 – 15 minutes or until the chicken is cooked through and the sauce has thickened nicely.
- Cut a lemon into 2 halfs. Heat a dry frying pan over medium-high heat until hot. Place the lemon wedge cut-side down in the pan and let it cook, undisturbed, for 2–3 minutes until the surface is caramelised and lightly charred. The juice will be sweeter, smoky, and less sharp.
- To serve: Transfer the chicken and sauce to a serving platter. Season with freshly ground black pepper. Garnish with chopped parsley and place charred lemon on the side.