Ginger and lime chicken
Enjoy a delicious and aromatic Ginger and Lime Chicken with tender chicken thighs marinated in fresh ginger, lime, and sesame oil. Paired with fragrant basmati rice, savory chicken gravy, and garnished with fresh coriander leaves and crunchy almonds, this wholesome meal is perfect for any occasion. Ready in under an hour, it's a simple yet flavorful recipe that your family will love!
Cook time 25 min
Prep time 75 min
Ingredients:
1 tbsp ginger root1 tsp sesame oil
1 lime
4 chicken thighs
1 onion
1 cup basmati rice
2 cups chicken gravy
1 short spray cooking spray oil
1/4 cup coriander leaves
2 tbsp almonds
Ginger and lime chicken is a delightful and flavorful recipe that combines the zesty freshness of lime with the aromatic notes of ginger. Paired with basmati rice and topped with toasted almonds and fresh coriander leaves, this dish offers a delectable balance of tangy, savory, and nutty flavors. Perfect for a hearty family meal or a special dinner, this recipe is sure to impress.
Instructions:
- In a large bowl, combine the grated ginger, sesame oil, the juice and zest of the lime, and a pinch of salt and pepper.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor.
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring the chicken gravy or broth to a boil.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.
- Preheat your oven to 375°F (190°C).
- Heat a non-stick skillet over medium-high heat and give it a short spray of cooking spray oil.
- Add the marinated chicken thighs skin-side down and sear for about 5 minutes, or until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3 minutes. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes.
- Transfer the sautéed onion and seared chicken thighs to an oven-safe dish and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- While the chicken is baking, in a small dry skillet over medium heat, toast the sliced almonds until they are golden brown and aromatic, stirring frequently to avoid burning (about 3-4 minutes). Remove from heat and set aside.
- To serve, place a portion of basmati rice on each plate.
- Top the rice with one or two chicken thighs.
- Spoon the cooked onion from the baking dish over the chicken.
- Garnish with chopped coriander leaves and toasted almonds.
- Serve immediately with some lime wedges on the side for an extra zing, if desired.
Tips:
- Marinate the chicken thighs with ginger and lime for at least 30 minutes to enhance flavor.
- Cook the basmati rice according to the package instructions for the best texture.
- Toast the almonds lightly before adding them to the dish to release their oils and intensify their flavor.
- Use a cooking spray sparingly to ensure the chicken doesn’t stick to the pan while browning.
- Add the coriander leaves just before serving to maintain their freshness and vibrant color.
- If you don't have sesame oil, you can substitute with olive oil, but note that it may slightly alter the flavor profile.
- Ensure your chicken is fully cooked to an internal temperature of 165°F (75°C) for food safety.
This ginger and lime chicken is an exquisite, flavor-packed meal that is both nutritious and fulfilling. The combination of ginger, lime, and sesame oil gives the chicken a unique and memorable taste, while the basmati rice and chicken gravy create the perfect base. Garnished with almonds and fresh coriander, every bite is a burst of flavor. Give this recipe a try for a new favorite at your dining table.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 20g
Carbohydrates 27g
Fiber 2.59g
Sugar 3.35g
Fat 24g
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