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Poulet avec les Limettes
HT MC Tahitian 45mins plus marinating
Serves 4 Hot Poultry Fruit Main Course Gluten Wheat Free Eggless Tahiti French Polynesia Oceania
Ingredients 4 Large Boneless Chicken Breasts, each cut into 5 pieces 300ml/10fl.oz. Freshly squeezed Lime Juice The grated Zest of 2 Limes Salt and White Pepper 2 Sprigs of Fresh Thyme 4 tbsp Peanut Oil 1 tbsp Butter 240ml/8fl.oz. Fresh Chicken Stock 2 teasp Sugar 1 tbsp Cornflour (mixed with a little water to form a smooth paste) 90ml/3fl.oz. Double Cream 1 Lime, thinly sliced
Instructions
1. Place chicken in a shallow dish together with half the lime juice, zest, salt, pepper, and thyme. Mix well then cover with clingfilm and place in the refrigerator for 2 hours, turning 2 or 3 times during the marinating period.
2. Remove chicken pieces from the dish, reserving the marinade, and pat dry with kitchen paper towels.
3. Heat the oil in a large saucepan, add chicken pieces and brown on all sides.
4. Add most of the marinade, reserving the remainder, and simmer for 10 to 15 minutes.
5. Remove the chicken to a dish and keep warm. Continue to cook the sauce over a high heat until it has reduced by one third.
6. Reduce the heat, add the remaining marinade, sugar and cornflour mixture and whisk until thickened.
7. Return the chicken to the pan together with the cream, stir to mix well but do not boil. Adjust the seasoning then transfer to a heated serving dish and garnish with lime slices. Serve immediately.
More Chicken Recipes | General Prep & Cooking Times | More Tahitian Recipes
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