Cilantro-Lime Chicken
Author: 
Recipe Type: Main
Cuisine: Puerto Rican Inspired
Serves: 4 to 6 servings
 
Modeled after the citrus, cumin and cilantro pernil pork shoulder, this chicken is easy to make on weeknight, with just as many great flavors.
Ingredients
  • 6-8 chicken thighs, bone in, skin on (about 1½- 2 lbs or .7kg)
  • 1 tablespoon olive oil (13.5 grams)
  • 1½ teaspoons ground cumin (8 grams)
  • 1½ teaspoons course kosher salt (to taste) (8 grams)
  • ½ teaspoon freshly ground black pepper (2.5 grams)
  • 6 garlic cloves, roughly chopped (about 3 tablespoons / 44 grams)
  • 1½ tablespoons flour (21 grams)
  • 1 cup dry white wine (237 ml)
  • 1½ tablespoons honey (32 grams)
  • 3 tablespoons lime juice (from about 1½ limes) (44 grams)
  • 2 teaspoons lime zest, finely grated (from 1½ limes)
  • 2 cups chicken broth (473 ml)
  • 4 scallions, sliced, white and green parts separated
  • 4-5 tablespoons cilantro, stems removed, chopped; more for garnish (about 1 large bunch)
  • 1 lime, sliced, for garnish
Instructions
  1. Preheat your oven to 375 degrees F.
  2. Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
  3. Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
  4. Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half. Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
  5. Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.
Recipe by Honest Cooking at http://honestcooking.com/cilantro-lime-chicken/