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comfort food essentials: cilantro/lime chicken

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This dish is a variation of another cilantro/chicken dish that I’ve posted, except I’ve dropped the Asian influence in favor of a more traditional dish. Plus I’ve brightened it up with some cherry tomatoes, and olives. Let me just say, that the chicken is awesome, but the sauce is totally brilliant. So yummy. Along with a nice side salad, and maybe some rice, pasta, or steamed veggies, it comes together to create the perfect comfort food for a cold Winter’s evening; or any evening, for that matter. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 serving(s)
prep time 3 Hr
cook time 40 Min
method Bake

Ingredients For comfort food essentials: cilantro/lime chicken

  • PLAN/PURCHASE
  • 2 md
    chicken thighs, bone in, skin on
  • THE SPICE MIX
  • 2 Tbsp
    olive oil, extra virgin
  • 1 tsp
    paprika, sweet variety
  • 1 tsp
    salt, kosher variety
  • 1 tsp
    white pepper, freshly ground
  • 1/2 tsp
    garlic powder
  • THE ASSEMBLY
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    flour, all purpose variety
  • 1 c
    chicken stock, not broth
  • 2 clove
    garlic, chopped
  • 1 lg
    lime, just the juice
  • 1 Tbsp
    fresh clover honey
  • 3 Tbsp
    fresh cilantro, chopped
  • 6 - 8 sm
    cherry tomatoes, sliced in half
  • 6 - 8 lg
    green or black pitted olives, sliced in half

How To Make comfort food essentials: cilantro/lime chicken

  • 1
    PREP/PREPARE
  • 2
    THE SPICE MIX
  • 3
    Gather your Ingredients.
  • 4
    Add the spice ingredients together in a small bowl, or Ziploc bag.
  • 5
    Add the chicken thighs, and thoroughly coat.
  • 6
    Place in the refrigerator for 2 or 3 hours.
  • 7
    THE ASSEMBLY
  • 8
    Gather your ingredients.
  • 9
    Place a rack in the middle position, and preheat the oven to 350f (175c).
  • 10
    Add the olive oil to a heavy-bottom skillet, over medium heat.
  • 11
    Add the chicken skin-side down.
  • 12
    Brown about 4 minutes per side.
  • 13
    Remove the chicken and reserve.
  • 14
    Whisk the flour into the chicken stock.
  • 15
    Pour out all but 1 tablespoon of the chicken fat out of the pan, and then deglaze, using the chicken stock.
  • 16
    Chef’s Note: I don’t want this to be a thick sauce, so the small amount of flour will just be enough to tighten it up, and help to incorporate the chicken fat into the sauce.
  • 17
    Add the garlic, lime juice and honey, and bring up to a simmer.
  • 18
    Allow the mixture to simmer for 2 – 3 minutes, stirring occasionally.
  • 19
    Return the chicken to the pan, then sprinkle on the cilantro, and distribute the tomatoes, and olives.
  • 20
    Chef’s Note: Test the liquid, and make adjustments to the seasoning, if necessary.
  • 21
    Add to the preheated oven, and bake until the chicken is cooked, and begins to crisp, about 25 – 30 minutes.
  • 22
    PLATE/PRESENT
  • 23
    Serve with some long-grained white rice, some pasta, or some steamed broccoli. Enjoy.
  • 24
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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