DRIED BLACK LIME RECIPES

CHICKEN WITH BLACK LIMES RECIPE - ANDREW ZIMMERN | FOOD & WINE

Chicken with Black Limes Recipe - Andrew Zimmern | Food & Wine image

Black limes, a staple of Middle Eastern cooking, give this amazing braised chicken an intense tanginess. Ideal for all seasons, it's delicious served cold as well. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: More Braising Recipes

Provided by Andrew Zimmern

Total Time 1 hours 50 minutes

Yield 6

Number Of Ingredients 20

Ingredients

3 black limes, 1 crushed and seeds discarded
1 tablespoon minced fresh peeled ginger
1 tablespoon fennel seeds
1 tablespoon Aleppo pepper
1 teaspoon ground turmeric
4 garlic cloves, minced
4 black cardamom pods, crushed, shells discarded
1 pinch saffron
1/4 cup extra-virgin olive oil
3 1/2 pounds chicken thighs and drumsticks
Kosher salt
2 tablespoons vegetable oil
3 medium onions, chopped
4 cups chicken stock or low-sodium broth
1/2 cup dried apricots, chopped
1 tablespoon tamarind paste
1 tablespoon fresh lemon juice
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
Steamed rice, for serving

Steps:

In a mortar, combine the crushed black lime with the ginger, fennel seeds, Aleppo pepper, turmeric, garlic, cardamom seeds and saffron; using the pestle, finely grind the mixture. Gradually stir in the olive oil. Scrape the paste into a large resealable plastic bag. Add the chicken and turn to coat, then seal and refrigerate overnight.
Preheat the oven to 350°. Remove the chicken from the marinade and season with salt. In a large enameled cast-iron casserole, heat the vegetable oil until shimmering. Add half the chicken and cook over moderate heat, turning once, until browned, about 6 minutes. Transfer to a plate and repeat with the remaining chicken.
Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.

CHICKEN STEW WITH DRIED LIMES RECIPE - NYT COOKING

Chicken Stew With Dried Limes Recipe - NYT Cooking image

Provided by John Willoughby

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

6 bone-in chicken thighs, skin removed
Salt
pepper to taste
2 tablespoons olive oil
2 medium onions, roughly chopped
2 cloves garlic, minced
6 cups low-sodium chicken stock
4 dried limes, well washed and pierced several times with a fork or a sharp knife
3 tablespoons tomato paste
1/2 cup basmati rice
1 bunch chives, chopped
1 bunch (about 1 pound) mature (not baby) spinach, well washed, ribs removed and leaves roughly chopped
4 radishes, stemmed and very thinly sliced
2 scallions, trimmed and very thinly sliced
1/2 cup mint leaves, roughly chopped
1/2 cup walnuts, roughly chopped
2 cups Greek yogurt for serving

Steps:

Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.

Nutrition Facts : @context http//schema.org, Calories 592, UnsaturatedFatContent 26 grams, CarbohydrateContent 32 grams, FatContent 38 grams, FiberContent 6 grams, ProteinContent 36 grams, SaturatedFatContent 9 grams, SodiumContent 1416 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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