Thursday, 19 June 2008

Lime & Onion Chicken

This is a very simple dish, great with rice and sliced cucumber/chopped peppers/etc. It is also unbelievably easy and uses very basic ingredients, and the base recipe is for 2 people. Once you have tried this, you will do this dish again and again. I promise you this! :o)


1. Chicken thighs or drumsticks or wings or any cut (skinless or with skin, it doesn't really matter), 500 gm, extra 250 gms per extra person)
2. 1 lime (or 1 lemon), thinly sliced
3. Honey

From your pantry
  • Onions (2 medium, 1 more per extra person)
  • Olive oil (3 teaspoons, 1 more per extra person)
  • Balsamico vinegar (1/4 cup, 1/8 cup more per extra person)
  • Garlic (optional)
  • Rice (1/2 cup per person)
The trick to this dish is covered heat, so please use your larger saucepan to make this dish. Oh, and use high heat again.


Cook the rice as per the following simple rules.

1. Wash the rice in the smaller saucepan until the water begins to clear
2. Drain off as much water as possible and leave rice in saucepan
3. Use the same measure of water as the rice; ie. if you put in 1 cup of rice, then now add 1 cup of water
4. Now add an additional 1/4 cup of water per full cup of rice
5. Put saucepan on cooking ring set on high heat
6. When rice is boiling hard and frothing, then turn the heat down to minimum
7. Leave for 15 mins. The rice will be perfect!

The chicken is prepared very easily.

1. Peel and half the onions and chop into slices. If you wish, finely chop up a small knob of garlic as well
2. Thinly slice half a lime (or lemon). Add 2-3 extra slices per extra person
3. Pour oil into large saucepan and heat on high heat
4. Toss in onions (and garlic) and stir around until soft
5. Chuck in the chicken pieces
6. Turn chicken pieces around until they are brownish
7. Chuck in lime (or lemon) slices
8. Pour in balsamico vinegar
9. Stir the chicken in the sauce and cover the saucepan
10. Leave for 5 mins. If you are using chicken pieces with skin on, then leave for 7 minutes
11. Stir the chicken again. They will be getting sticky in the sauce
12. Cover and leave for another 5 mins
13. Drip some honey on top of the chicken, according to taste, and mix into the sauce
14. The sauce will now get really sticky, so stir in some water to make the sauce lighter if required
15. Taste the sauce, add more honey to suit, and stir in more water if necessary
16. Cover saucepan for another 10-15 mins until chicken is cooked, stirring every 3 mins or so, remembering that pieces with the skin on take a bit longer to cook.

If you are making a big batch of chicken, then until you are familiar with the volumes, the easiest way to check if the chicken is cooked is just to take a piece out and cut it to have a look. If it is too pink, leave everything a bit longer in the saucepan. If the sauce had dried up a bit, then just add more water!

Serve with the sauce on top of rice, preferably garnished with chopped cucumbers, red peppers and, for extra taste, some chopped fresh coriander or parsley. And that's it! :o)

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