Sunday, January 26, 2020
Lime Glazed Chicken
Lime Glazed Chicken
I saw this recipe and since I love chicken, thought I would make it for dinner. Of course, you know me, I never have the right ingredients so I had to substitute some of it.
For example, I used chicken breasts instead of thighs. I used mango jam instead of apricot jam and I sprinkled chives on top instead of onions. So you can see, you can make it your own with what you have. (The recipe is the original one)
Here is the chicken, getting ready to go into the oven.
The lime came from my tree and the chives were in my garden. I always get so excited when I can use things I have growing.
For example, I used chicken breasts instead of thighs. I used mango jam instead of apricot jam and I sprinkled chives on top instead of onions. So you can see, you can make it your own with what you have. (The recipe is the original one)
Here is the chicken, getting ready to go into the oven.
The lime came from my tree and the chives were in my garden. I always get so excited when I can use things I have growing.
Recipe Print
Ingredients:
8 chicken thighs (boneless, skin on)
3 tbsp. olive oil
2 shallots, finely chopped
2 cloves garlic, minced
2 cups chicken stock
1 cup apricot preserves or jam
1 tsp honey
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 tbsp fresh chives, finely chopped
1/2 tsp cayenne
1 lime thinly sliced
1/4 cup green onions
1/2 cup roasted cashews, chopped
2. Liberally season the chicken thighs (or breasts) with salt and pepper
3. In a cast iron skillet, pre-heat the olive oil on medium high, add in the chicken thighs, skin side down and brown then about 2-3 minutes per side. Remove from the pan and reserve on a pan.
4. If the pan seems dry add in some additional olive oil, saute the shallots and garlic and cook for about 2 minutes. Deglaze the pan with chicken stock. Add in the apricot preserves, honey, mustard, Worcestershire sauce, chives and cayenne and whisk together and allow it to come up to a simmer.
5. Return the chicken thighs skin down and simmer for about 2-3 minutes, then flip them. Add in lime slices and cover the pan with aluminum foil. Place into a preheated oven and cook for 10 minutes, then baste the thighs with the sauce in the pan, remove the foil and cook for an additional 10-12 minutes or until the chicken is cooked through and crispy looking. Depending on your oven, you can finish the dish off by placing it on broil if you want a crispier chicken skin right at the end for about 5 minutes.
6. Take out of the oven and top with green onions and chopped cashews.
3 tbsp. olive oil
2 shallots, finely chopped
2 cloves garlic, minced
2 cups chicken stock
1 cup apricot preserves or jam
1 tsp honey
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 tbsp fresh chives, finely chopped
1/2 tsp cayenne
1 lime thinly sliced
1/4 cup green onions
1/2 cup roasted cashews, chopped
Directions:
1. Preheat the oven to 375 degrees F.2. Liberally season the chicken thighs (or breasts) with salt and pepper
3. In a cast iron skillet, pre-heat the olive oil on medium high, add in the chicken thighs, skin side down and brown then about 2-3 minutes per side. Remove from the pan and reserve on a pan.
4. If the pan seems dry add in some additional olive oil, saute the shallots and garlic and cook for about 2 minutes. Deglaze the pan with chicken stock. Add in the apricot preserves, honey, mustard, Worcestershire sauce, chives and cayenne and whisk together and allow it to come up to a simmer.
5. Return the chicken thighs skin down and simmer for about 2-3 minutes, then flip them. Add in lime slices and cover the pan with aluminum foil. Place into a preheated oven and cook for 10 minutes, then baste the thighs with the sauce in the pan, remove the foil and cook for an additional 10-12 minutes or until the chicken is cooked through and crispy looking. Depending on your oven, you can finish the dish off by placing it on broil if you want a crispier chicken skin right at the end for about 5 minutes.
6. Take out of the oven and top with green onions and chopped cashews.
The post Lime Glazed Chicken first appeared on Eclectic Red Barn.
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