Summary

Ingredients

• 8 chicken breast fillet (s), approx. 00 g, alternatively chicken thighs
• 1 tablespoon olive oil
• 1 tablespoon, heaped cumin
• 1 tablespoon, leveled coriander powder, optional
• 1 tablespoon, leveled salt
• 0.5 teaspoon ½ pepper
• 4 garlic clove (s)
• 1 tablespoon, heaped flour
• 250 ml white wine, drier
• 2 tablespoon honey
• 3 large lime (s), untreated
• 500 ml chicken broth (glass)
• 4 spring onion (s)
• 1 bunch coriander, alternatively basil

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Instructions

1. First prepare the ingredients (including the spices) so that you can cook without hectic afterwards.
2. Peel the garlic and either roughly chop it or press it through a garlic press. Wash the untreated (!) Limes with hot water and dry them, then finely rub the peel of 2 limes (important because of the citrus aroma). Squeeze the lime halves and set aside the juice. Now clean, wash and cut the spring onions into rings. Store green and white rings separately. Then wash the coriander, separate the leaves from the stem and chop. If you don`t like coriander, you can replace it in whole or in part with basil, even if the dish will then lack some of its special taste.
3. Preheat the oven to 190ºC and prepare the chicken.
4. In the original, skin-on chicken legs are used, I prefer to use lean chicken breast fillets or inner fillets. These become a little drier, but are lower in calories and easier to eat due to the missing bones. Dab the chicken with kitchen paper (do not wash) and mix in a large bowl with the previously measured spice mixture (salt, pepper, cumin, coriander powder) so that all parts are well covered. The coriander powder is not included in the original recipe and can also be omitted, but it tastes even better for me. Then fry the chicken in the olive oil on both sides (it should create a nice dark crust) and set aside in a large baking dish. When searing, do not put too much meat in the pan at once, otherwise the temperature in the pan will drop too quickly, rather work in portions. The pan should have a high rim, as the sauce is also prepared in it. Alternatively, you can use a heavy, large stainless steel pot.
5. When the chicken is fried, reduce the heat to about 2/3 and add the garlic and the white parts of the spring onions to the pan. Fry briefly, then add the flour and fry for 2 minutes until lightly browned. You can also omit the flour, it is not responsible for the taste, it just thickens the sauce nicely.
6. Add the white wine and simmer for 3 minutes. Dissolve the sticky flour by stirring and scrape the brown leftovers (roasted aromas) from the bottom. Then add the chicken stock, honey, lime juice, lime zest and coriander and bring to the boil. Pour the sauce over the chicken (it doesn`t have to be completely covered) and place the casserole dish in the hot oven.
7. The meat should be done after 30-40 minutes, depending on whether you used the breast or the thighs. Add the green rings of the spring onions and garnish on the plates with the rest of the coriander and the sliced lime.
8. Rice or oven-baked, crispy potatoes (google for crispy smashed roasted potatoes) go well with it.
9. As with many dishes, the sauce tastes a lot more intense the next day. So don`t throw it away if there is anything left of it!
10. The English original Chicken with lime, garlic and cilantro comes from Emily Clifton, who I asked for permission to publish this recipe here. In the course of time, I have slightly modified some of the quantities.