Easy to prepare, this chicken recipe is braised slowly in a mixture of spicy, sweet, bitter, and tangy flavors.
You can replace fresh turmeric with 1 teaspoon of the ground spice and if you cannot find key limes, use 2 regular limes and slice them into rounds.The limes are kept whole and will soften during cooking, though I suggest to press the juices out in your plate and discard the skin.
- 6 skinless and boneless chicken thighs
- 2 shallots, finely chopped
- 6 garlic cloves
- 4 cm (2 inch) knob fresh turmeric, grated
- 2 cm (1 inch) knob fresh ginger, grated
- The juice of one lemon
- 250 ml (8.5 oz) chicken stock
- 4 tablespoons pitted black olives
- 4 key limes, quartered
- A few springs of fresh tarragon, coarsely chopped
- Freshly milled black pepper
- Sea Salt
- Olive oil
- Heat 4 tablespoons of olive oil in a heavy based pan, place the chicken pieces in the sizzling oil, and cook for 4 minutes on each side or until the chicken is nicely browned. Season with salt and pepper, and transfer to a dish. Set aside until ready to use.
- Add a tablespoon of olive oil in the hot pan to sauté the shallots until they begin to color. Add the garlic cloves, and cook for another minute or so.
- Incorporate the grated turmeric and ginger. ( if using ground turmeric, add it now) Pour the lemon juice and the stock, return the chicken pieces to the pan, and bring to a boil. Reduce the heat to its lowest setting, and simmer for 15 minutes.
- Heat a tablespoon of oil in a separate frying pan, and cook the lime quarters (or the lime rounds) on all sides until charred, sauté the olives together with the limes for 1 minute. Transfer the mixture to the chicken stew, stir, and leave to cook for another 10 minutes.
- Incorporate most of the tarragon, leaving some for the garnish. Let the chicken to rest for 10 minutes before serving with more scattered tarragon on top.