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.