One-pan lime and dill chicken
For best results, use bone-in and skin-on chicken thighs. If you prefer a shorter cooking time and substitute fillets, you'll need chicken bone broth instead of plain water to simmer the chicken in.The total cooking time says two hours and 45 minutes, but the two hours are just for marinating. Don't skip that part though to make sure that the chicken thighs are already well seasoned by the time they hit the pan.
Ingredients
- 1 kilogram chicken thighs bone-in and skin-on
- 2 tablespoons cilantro lime pepper salt
- 2 tablespoons butter
- 2 sprigs fresh dill
- 2 limes (kaffir limes were used here)
- 2 tablespoons all-purpose flour
- salt to taste
- lime wedges to garnish
- dill sprigs to garnish
Instructions
- Wipe the chicken thighs with a kitchen towel, place in a mixing bowl, add the cilantro lime pepper seasoning and mix well.
- Cover the bowl and let the chicken marinate in the fridge for two hours.
- Melt the butter in a frying pan.
- Arrange the chicken in a single layer skin side down. Over high heat, leave until the skins are nicely browned.
- Flip the chicken thighs over and brown the opposte sides.
- Pour in a cup of water and bring to the boil.
- Set the heat to low and cover the pan. Cook the chicken thighs for 20 to 25 minutes.
- Strip the dill and discard the stalks. Roughly chop the dill.
- Squeeze the juice from the limes and mix with the dill (don't forget to remove wayward seeds).
- Spoon the dill-lime mixture over the chicken thighs.
- Dissolve the flour in a quarter cup of water.
- Pour into the pan between the chicken thighs.
- Move the chicken thighs around to make sure that the flour solution is distributed evenly.
- Continue cooking, uncovered, for about five minutes to cook the flour through.
- Taste the sauce and add salt, if needed.
- Lift the chicken thighs and transfer to a serving plate.
- Drizzle the thickened sauce over them.
- Garnish with lime wedges and dill sprigs before serving.